This is a super unique and delicious way to use spaghetti squash for a light but comforting pulled 'pork' style BBQ sandwich!
Preheat the oven to 375°F.
Prepare the spaghetti squash by cutting it in half, lengthwise. Scoop out the inside seeds and pulp. Add 1 teaspoon of olive oil per side, and sea salt and ground black pepper. Use your hands to spread the oil, salt, and pepper evenly around the inside flesh of the squash.
While the squash is baking, prepare the coleslaw by combining vegan mayonnaise and dijon mustard with the coleslaw mix. Add ground black pepper to taste and refrigerate this until ready to assemble the sliders.
Just before the squash is finished baking, heat 2 teaspoons of olive oil in a pan over medium heat. Add onions and sauté for 2 minutes until softened.
Add garlic powder, cumin, paprika, and crushed red pepper and sauté for another 2 to 3 minutes. Then add low-sodium vegetable stock to lift everything off the pan.
Remove the squash from the oven and scrape the inside flesh of the squash out with a fork. Add all of this to the pan.
Allow most of the stock to be absorbed before adding the BBQ sauce. Once you’ve added the sauce, stir to coat all the squash and heat through for 3 to 5 minutes, then remove the pan from the heat.
Toast the slider buns in the oven if desired, and thinly slice pickles.
Assemble the sliders by placing a bit of coleslaw on the bottom bun, then add pickle slices, and top with a good portion of pulled BBQ spaghetti squash. Serve immediately!
You could bake the squash ahead of time and then prepare it in the pan the day of, before assembling and serving the sliders.