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Smoky Squash Sliders with Pickled Onions & Sriracha Mayo

We know what you’re thinking: Spaghetti squash? On a slider? Get out.

Bear with us here. No, it’s not the same as the pulled pork from your favorite smokehouse. But it’s not trying to be either. The beauty of spaghetti squash is that it plays nice with others, from sauces to condiments. It won’t hog (pardon the pun) the spotlight from piquant pickled onions yet its toothsome texture will make you stop and wonder where this magical veggie has been all your life. Don’t take them to your next potluck or game day spread unless you’re prepared to be inundated with requests for the recipe—yes, even from the die-hard carnivores.

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Smoky Squash Sliders with Pickled Onions & Sriracha Mayo

  • Author: Misfits Market

Description

The ultimate plant-based BBQ sliders to win over any meat lover.


Ingredients

Pulled Squash:

1 spaghetti squash

4 teaspoons applewood smoked seasoning

1 cup BBQ sauce of choice (preferably smoked)

 

Sriracha Mayo:

1/2 cup mayo (can use vegan mayo)

1 tablespoon Sriracha hot sauce (more or less depending on heat preferences)

 

Pickled Onions:

1 red onion (sliced thin)

1 cup rice vinegar

1 cup of sugar

1/4 cup of water

 


Instructions

Pickled Onions:

1. Slice onions, and place inside an airtight jar.

2. In a bowl, stir together remaining ingredients until sugar dissolves.

3. Pour the mixture into the jar, making sure it covers all of the onions and set in the fridge overnight, or up to 1 week.

 

Pulled Squash:

1. Preheat oven to 425°F.

2. Slice squash lengthwise and remove seeds with a fork.

3. Coat the inside of the squash halves with the dry seasoning. Place halves skin side up on a baking sheet filled with 1/4 inch of water and bake for 35-45 minutes, or until tender.

4. Leave oven on. Allow squash to cool enough to comfortably “pull apart” the strands using a fork to create stringy pieces, then use a spoon to scoop and remove all the flesh from the skin

5. In a bowl, mix together the BBQ sauce and squash until squash is evenly coated with sauce.

6. Return the squash to the baking sheet (pour out any excess water) and spread in an even thin layer. Bake for 18-21 minutes to dry it out a bit and add more texture.

7. In the meantime, stir together Sriracha and mayo.

8. Toast buns by buttering and setting on a pan preheated to medium high. Toast until golden (about 3 minutes or so)

9. Assemble away, spreading the Sriracha mayo on the buns, layering the squash, then pickled onions.


We want to thank Monique Sourinho for creating the recipe for this post. Make sure you check out her website https://www.beethelove.net  for more drool-worthy content!

Comments (3)

More prep Q’s:

Do we place the lid on the pickle jar before refrigerating?

To toast the buns on a pan: do you mean a pan on a stove? A pan in the already hot oven? A pan in a toaster oven?

Yes definitely place the air-tight lid on the jar before pickling!

As far as the buns go you can toast them in a toaster if you’d like. Or you can lightly butter them then place them bun down in the pan on low heat until golden brown.

Hi Joann! Thank you so much for pointing this out, the recipe has been updated! Enjoy 🙂

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