#Vegan Recipe: BBQ Spaghetti Squash Sandwich

Last week I was up late at night watching Diners, Drivers and Dives. They were at a BBQ joint and the sandwich they made sounded awesome. They had used pulled pork but being a vegetarian that was not going to happen. I started of thinking about ways I could re-create this sandwich without using tofu or tempeh while also having that sort of shredded pork feel.

It dawned on me that spaghetti squash shreds in a similar fashion so that would be the base of the sandiwch. The next question I had to answer was how I was going to develop that burnt end crust and my trusty cast iron pan answered that question.  There were no questions when it came to toppings because the slaw I have been making lately goes with everything, as do pickles (any good BBQ has pickles) and sweet potato fries.

Lucky for you it was fantastic and I am sharing the recipe to this ridiculously tasting dish.


TAGS: recipe , Vegan , bbq , vegetarian
#Vegan BBQ Sandwich

#Vegan BBQ Sandwich

BBQ will never be the same in your house with this #Vegan sandwich. Enjoy the recipe.

PREP TIME 20 Minutes
COOK TIME 50 Minutes



BBQ Spaghetti Squash

  • 1 Spaghetti Squash (split and remove seeds)
  • Honey / Chipotle BBQ sauce (U used the Sprout's verion or use your homemade version)
  • 1 Tbsp Cumin
  • 1 Tbsp Paprika
  • 1 tsp fennel seed
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder

Vegan Slaw

  • Shredded Red Cabbage (scientific measurement - two handfuls)
  • Shredded Green Cabbage (scientific measurement - two handfuls)
  • 2 Large Carrots shredded
  • 1 tsp horseradish
  • 2 cloves garlic - Minced
  • 5 Tbsp Plain Non-Dairy Yogurt
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Whole Grain Mustard

Sweet Potato Fries

  • 1 Sweet Potat per serving


  1. Preheat oven to 405*. Add spaghetti squash and cook for 40 minutes.
  2. Combine all the ingredients for the slaw into a bowl and mix well. Set aside.
  3. Slice the edges of the sweet potato so that every side is flat.
  4. Cut the sweet potato into three sections.
  5. Turn over the sweet potato and cut into another three sections so you end up with 9 french fry sticks. Set aside.
  6. Remove spaghetti squash from oven and shred into a bowl.
  7. Add spices (cumin, garlic powder, onion powder, parika, fennel seed) to spaghetti squash and mix well.
  8. Heat cast iron pan with 1 tsp olive oil.
  9. When the pan is hot add in the spaghetti squash and allow to create a crust.
  10. In a separate pan add canola oil to cover the bottom and approximately 1/2 up the side of the fries. Heat the oil.
  11. When oil is hot add in the sweet potato sticks.
  12. Flip when one side is golden brown.
  13. Remove and add to a paper towel. Add salt to taste. Set aside.
  14. When a crust has formed on the spaghetti squash add in BBQ sauce to your desired taste.
  15. Mix well until all of the spaghetti squash is coated.
  16. Allow to heat through to burn the sugar in the sauce and form a crust on the spaghetti squash.
  17. Remove the squash from the cast iron pan and add to your favorite bread/bun.
  18. Top spaghetti squash with slaw and pickles.
  19. Serve and have plenty of napkins.


#Vegan BBQ Sandwich
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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