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Vegan Spaghetti Squash Bbq

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x




  • 1 medium spaghetti squash about 3 lbs.
  • 2 Tbsp oil 
  • 1 tsp salt 
  • 1 tsp. black pepper
  • 1/2 tsp paprika
  • 1/2 tsp chili powder

Bbq Sauce: 


  • 2 cups shredded green cabbage
  • 2 cup shredded red cabbage
  • ¼ cup vegan mayonnaise
  • 2/3 cup apple cider vinegar
  • salt/pepper to taste
  • 1 tsp sugar 


  • 4 buns
  • Sliced Pickles


  1. Spaghetti Squash: Preheat oven to 375º F. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Drizzle inside with oil and spices. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. Shred the spaghetti and set aside. 
  2. Cabbage: While spaghetti squash is baking, make coleslaw by combining the cabbage, vegan mayonnaise, pepper, salt, sugar, apple cider vinegar, in a medium bowl; mix well. Refrigerate, covered, until ready to use. Toss shredded squash in the bbq sauce, top with cabbage and pickles and enjoy!
  3. Bbq Sauce: In a large saucepan, sauté the onion and garlic on low (or if you want less of a garlic profile you can throw it in post cooking onion) in oil on medium heat for about 5-7 minutes. 
  4. Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure it doesn’t burn.
  5. For more tangyness add additional apple cider vinegar, for more sweetness add more coconut sugar sugar. Remove from heat and let cool.You can place in a food processor, but it isn’t needed.
  • Category: Bbq
  • Cuisine: Sandwiches


  • Serving Size: 1
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