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Pulled Squash Sandwiches Southern Style Mustard BBQ Sauce

Based on the sandwich from Butcher and Bee in Charleston. 

Servings 4
Author Anna-Marie

Ingredients

  • 1 medium to large size spaghetti squash
  • salt
  • smoked paprika
  • dark brown sugar
  • 1/2 cup mustard-based BBQ sauce, see recipe below
  • 2 baguette rolls
  • handful of bread and butter pickle chips

For the BBQ sauce: (makes 1 cup)

  • 1 tablespoon canola or vegetable oil
  • 1 small yellow onion, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 teaspoon hot sauce
  • 1/4 cup cider vinegar
  • 1/2 cup ketchup, (with no high fructose corn syrup or no sugar added)
  • 3 tablespoons smoked mustard (use Dijon if you cannot find smoked)
  • 2 tablespoons dark brown sugar (use only 3 tbsp if you want your sauce to be more sweet than tangy)
  • 1/2 teaspoon turmeric
  • 2-4 tbsp filtered water

Instructions

  1. Preheat oven to 375°. Cut the squash in half and scoop out the seeds and the guts.
  2. Place the halves in a baking dish, flesh side up. Brush the flesh with a little olive oil. Sprinkle the squash with the salt, smoked paprika and the dark brown sugar.
  3. Bake the squash in the oven for 40 minutes.

While the squash cooks, make the BBQ sauce:

  1. Heat the oil in a medium saucepan over medium high heat. 

  2. Add the onion and garlic and sauté until softened, about 3 minutes. 
  3. Add the vinegar and stir for 1 minute. 
  4. Stir in the hot sauce, ketchup, mustard, sugar and turmeric.
  5. Simmer on low heat for 15 minutes. (The next 2 steps are optional if you want a thinner sauce)

  6. (optional) Remove sauce from pan and add to a small food processor.

  7. (optional) Add 2 tbsp water and pulse. If sauce is still too thick add 1 tbsp water and pulse until sauce is more liquefied. Repeat with 1 tbsp of water at a time. Don't add too much water so you do not dilute the sauce. The sauce will still be slightly thick, even with 3-4 tbsp water.

  8. Remove squash from the oven and let it cool enough to handle. Using a spoon, gently scrape out the flesh of the squash into a medium sized bowl.. The squash should separate into strings. 
  9. In the meantime, place the bread in the oven for 5 minutes until toasted.
  10. Mix the BBQ sauce into the squash and gently toss. You can also add more spices if desired.
  11. Fill the bread up with the squash. Place a row of bread and butter pickles across the top.