I have been contemplating this recipe for a few months now. Chad and I spent some time in South Carolina and we found a wonderful restaurant in Charleston called Butcher and Bee. It was magical- we noshed on Kale Salad with Peanuts and Curried Brussel Sprouts, but the star of the meal was the Pulled Squash Sandwich. The Vegan version of a BBQ pulled pork dish. There are a few things I miss since adopting a mostly Vegetarian diet and pulled pork is certainly one of them. How I adore BBQ sauce.
I searched my good old friend Pinterest for a pulled squash recipe and found a few-some were really simple and others were very labor intensive and difficult. Look, I just want to wrap my taste buds around something healthy and BBQ-y.
I have never tried to cook Spaghetti Squash before so I kept it simple the first time around. Real simple. And I had the pizza man on speed dial just in case.
After cutting the squash in half, I scooped out the seeds and guts, then sprinkled the remains with a little salt, smoked paprika and dark brown sugar. I roasted it in a 375° for 40 minutes.
The fun part was after they cooled down a little, I started to scoop the flesh and it magically turned stringy- like spaghetti. I mixed in a BBQ sauce, careful not to drown the squash. I only wanted to enhance the flavor of the vegetable, not mask it. I chose to make a Vegan mustard-based BBQ sauce for a more authentic southern flavor.
Pretty easy right? The Butcher and Bee version was also served with a smoked slaw on the sandwich. I did not make slaw but I did chop up some kale and toss it in a light dressing with some peanuts.
I also roasted some brussel sprouts and broccoli with a pinch of curry powder. Just like my meal in Charleston!
Oh. and did I mention we finally popped open that bottle of Blueberry cider we bought at a roadside stand on our way out of Charleston? It was delicious- we even broke out the crystal wine glasses for that!
Are you interested in trying pulled squash? What are you having this meatless Monday?