Chef: Lauren Bernick; Wellelephant.com
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Spaghetti Squash (vary dramatically in size; the larger the squash the more servings and longer cook time).
Bottled organic BBQ Sauce (I used Annies or you can use your own PP sauce)
Oil Free Buns (I used Ezekiel)
Preheat the oven to 375 degrees.
Cut a spaghetti squash in half length-wise and scoop the seeds out.
Roast the squash halves in the oven for about 40 minutes or until tender.
(Squish the skin with oven mitt and if middle pushes out into “spaghetti strips” you know it’s ready)
Let it cool for a few minutes before you attempt to scrape the insides out. It will still be hot so use an oven mitt.
Take a fork and work the strands of squash out into a bowl or colander.
Blot with paper towels to remove the excess water that naturally arises from cooking the squash.
Place the spaghetti squash and BBQ sauces in a pot on the stove. (Put just enough to coat the squash, stir until sauce is heated.)
Toast the buns and top with your favorite BBQ condiments such as caramelized onions and jalapenos.
“No one can become a well-balanced herbivore on their own...we need the support of our "herd."” Learn more about Lauren at Wellelephant.com , https://www.instagram.com/laurenbernick_well_elephant/ and https://www.facebook.com/WellElephant/ , where she shares her recipes, menus, resource and videos to help support each of us to health.