Who needs meat to make a delicious slider? These vegetarian squash sliders are sweet, tangy and messy. If you can't find mini slider buns, slice hot dog buns into thirds.
Ingredients:
- 1 small spaghetti squash (about 3 pounds)
- Kosher salt
- 3/4 cup of your favorite barbecue sauce
- 3 tablespoons pure maple syrup
- 2 tablespoons tomato paste
- 2/3 cup plus 2 tablespoons apple cider vinegar
- 2 teaspoons mayonnaise
- 1/4 small head red cabbage, finely chopped
- 1/4 small red onion, finely chopped
- 24 mini slider buns
- 1 English cucumber, cut into 1/4-inch-thick slices
Instructions:
- Preheat the oven to 350 degree F; line a baking sheet with foil.
- Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet.
- Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm.
- Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.
- Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt.
- Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.
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