Pulled BBQ Spaghetti Squash Sliders

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Makes: 12 sliders / servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • BBQ Spaghetti Squash:
  • 1 medium spaghetti squash
  • 4 tsp (20 mL) olive oil, divided
  • 1/4 tsp (1 mL) Club House Sea Salt Grinder
  • 1/4 tsp (1 mL) Club House Black Peppercorn Grinder
  • 1/2 cup (125 mL) yellow onion, finely chopped
  • 1 tsp (5 mL) Club House Organic Garlic Powder
  • 1/2 tsp (2 mL) Club House Organic Cumin
  • 1/2 tsp (2 mL) Club House Organic Paprika
  • 1/4 tsp (1 mL) Club House Organic Crushed Red Pepper
  • 2 tbsp (30 mL) Kitchen Basics Vegetable Cooking Stock
  • 1/4 cup (50 mL) Club House La Grille Wild Whiskey Smoked BBQ Sauce
  • Coleslaw:
  • 4 cups (1 L) bagged coleslaw blend
  • 1/3 cup (75 mL) vegan mayonnaise
  • 1 tsp (5 mL) Dijon mustard
  • Club House Black Peppercorn Grinder, to taste
  • To Assemble:
  • 12 small hamburger buns
  • Sliced dill pickles


  1. Preheat oven to 375°F (190°C).

  2. Cut squash in half lengthwise. Scoop out seeds and pulp. Brush cut side of each half with 1 tsp (5 mL) oil. Season with salt and pepper.

  3. Place squash cut side down on parchment-lined baking sheet and bake 35-45 minutes, or until squash is tender and skin can be easily punctured by a fork.

  4. Meanwhile, prepare coleslaw by combining mayonnaise and mustard in a medium bowl. Add coleslaw blend and toss to coat. Add pepper to taste. Set aside.

  5. Heat remaining 2 tsp (10 mL) oil in large skillet. Add onion and sauté 2 minutes until softened.

  6. Add garlic powder, cumin, paprika, and crushed red pepper; sauté 2-3 minutes. Add vegetable stock to lift spices from skillet.

  7. Remove squash from oven. Let cool briefly, then scrape out inside flesh of squash with fork. Add squash to skillet. Cook 2 minutes, or until vegetable stock has been absorbed by squash. Add sauce and stir to coat. Cook 3-5 minutes, or until heated through.

  8. Toast buns in oven if desired. To assemble sliders, divide coleslaw between buns, then top with pickles and squash. Serve immediately.


Need a little inspiration? We’re ready with a few suggestions.