Wished I used a spicier BBQ or something with a twist, but this was crazy easy, filling, and pretty dang health
Source: Feasting at Home | Serves: 3-4 | Time: 1 hr
Changes: used shallot instead of red onion
Ingredients
1 medium spaghetti #squash, halved
1 shallot thinly sliced
2/3 cup vinegar
1/3 water
1 clove garlic, smashed
3 tbsp agave
1 1/2 tbsp salt
1/2–1 teaspoon whole allspice
1 cup GF bbq sauce (or more to taste)
GF buns
Instructions
Preheat oven to 425F.
Place Spaghetti squash cut side down on parchment lined baking sheet and bake until fork tender, about 35-45 minutes.
Make the pickled shallots. Bring water and vinegar along with garlic, salt ,sugar and whole spices to a boil, stir until salt and sugar dissolves. Place sliced onion in the pot, submerging. For a more tender onion, simmer for few minutes before chilling, or for more crunchy, turn heat off immediately and cool in the fridge.
When squash is done, scoop out its meat into a fine mesh strainer over a bowl, letting any liquid drain out for a few minutes. Discard liquid, and place spaghetti sqaush in the bowl ( or pot) and season with salt and pepper. Add a generous amount of bbq sauce. You could keep this warm in a pot on the stove over low heat, or serve immediately.
Spoon a little BBQ Spaghetti Squash over a bun, top with pickled shallots, and top with the bun lid. Serve right away.