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"Pulled" Barbecue Spaghetti Squash Sandwiches
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"Pulled" Barbecue Spaghetti Squash Sandwiches

"Pulled" Barbecue Spaghetti Squash sandwiches can be made in the oven or on the grill for a tasty, vegetarian, vegan option for your next BBQ.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main
Cuisine: American
Servings: 6 sandwiches
Author: Stephanie


  • 1 medium spaghetti squash
  • 3/4 tbsp. olive oil
  • BBQ Sauce ingredients:
  • 1 1/2 cups ketchup*
  • 2 tbsp. Dijon mustard
  • 3 tbsp. Apple cider vinegar
  • 2 1/2 tsp. garlic powder divided
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 2 tbsp. coconut aminos**
  • 1/2 cup water
  • 1 tbsp. honey****
  • salt & pepper to taste
  • couple dashes of hot sauce to taste


  • Preheat oven to 375 degrees.
  • Cut spaghetti squash in half lengthwise and scoop out seeds.
  • Place on large baking sheet flesh side down with a little water on bottom of pan.
  • Cook 30-40 minutes until easily pierced with a fork.
  • Remove from oven, flip over squash and allow to cool at least 10 minutes.
  • Meanwhile place all the above ingredients for the BBQ sauce in medium saucepan reserving 1/2 tsp. garlic powder for spaghetti squash.
  • Cook over medium heat at least 30 minutes.***
  • Once spaghetti squash has cooled with a fork remove the strands and place in large mixing bowl.
  • Add olive oil and 1/2 tsp. garlic powder and combine.
  • When BBQ sauce is done mix with the spaghetti squash and place in oven safe dish at 300 degrees for 15-20 minutes.
  • Serve on buns or can be stored in airtight container until ready to serve.


* I used unsweetened ketchup
**can use soy sauce in place of coconut aminos or braggs aminos
***can make the sauce while spaghetti squash is cooking and will save time
I usually make my spaghetti squash up ahead of time and just store in the fridge so ready to use for recipes.
****vegan option: use maple syrup instead of honey