Prep time: 30 minutes
Total time: 1 hour 30 minutes
Serves: 12

Ingredients:

  • 1 small spaghetti squash (about 3 lbs)
  • Kosher salt
  • 3/4 cup barbecue sauce
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. tomato paste
  • 1 cup of water
  • 2/3 cups + 2 Tbsp. apple cider vinegar
  • 2 tsp. Mayonnaise
  • 1/4 small head red cabbage, finely chopped
  • 1/4 small red onion, finely chopped
  • 24 mini slider buns
  • 1 English cucumber, cut into
  • 1/4-inch thick slices

Directions:

  • 1

    Preheat oven to 350°F and line a baking sheet with foil.

  • 2

    Halve the squash lengthwise and scoop out the seeds. Season the inside generously with salt and brush with ¼ cup of the barbecue sauce.

  • 3

    Arrange open-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, for 45 minutes to an hour. Let the baking sheet cool for a few minutes.

  • 4

    While the squash is baking, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, the remaining 1/2 cup of barbecue sauce, a pinch of salt and 1 cup of water in a small saucepan. Bring to a boil. Then reduce to a simmer and cook until thickened, 15 to 20 minutes and keep warm.

  • 5

    Mix together the mayonnaise, cabbage, onion and the remaining 2 tablespoons of vinegar in a medium bowl. Season with salt.

  • 6

    Slice the buns open about 3/4 of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with some extra sauce on the side and enjoy!