Barbecue Pulled Spaghetti Squash

Recipe from Turkey River Farm

This is a delightful vegetarian take on pulled pork sandwiches. Would work well with a pre-made barbecue sauce, too.


  • 1 medium spaghetti squash, cooked 
  • 4-6 hamburger buns or rolls
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 cups ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetarian Worcestershire sauce
  • 2 tablespoons cider vinegar
  • Liberal pinch of red pepper flakes (or more to taste)


  1. In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
  2. Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
  3. Turn heat to low and simmer for about five minutes.
  4. Scrape the spaghetti squash into a large bowl and stir in sauce.
  5. Toast the rolls then lay them open on individual plates and spoon the barbecue pulled spaghetti squash onto each. Serve immediately.
  6. Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s