We had some remaining spaghetti squash from this year’s growing season, (it’s December, and they keep really well!) and had just had the classic spaghetti-squash-with-spaghetti-sauce iteration recently, so we wanted something different (and simple!)
I stumbled across the original recipe idea: http://greatist.com/eat/recipes/barbecue-spaghetti-squash-pulled-pork-tacos, but wanted something even simpler than that. A crock pot beckoned.
1 or 2 spaghetti squash (depending on size, may need more if smaller squash)
1 large onion
2 cloves garlic
Salt and pepper to taste
Cut squash length-wise and remove seeds. Remove the stem end. (You can make and snack on roasted squash* seeds** while you are waiting for this to cook!) Put aluminum foil in a baking pan large enough for squash (use a pan with sides). Rub coconut oil on cut sides and in center of squash halves. Sprinkle cumin over all and put cut side facing down, onto aluminum foil. Bake halves at 350 for at least 45 minutes, until squash is tender- check with a fork. (It should string out like spaghetti from shell.) More baking time may be needed; it will depend on the size of the squash.
Put 2 cups of water in crock pot. Mince onions and garlic and add to crock pot. Add half of squash to crock pot and top with BBQ sauce. Add remaining squash and top with more BBQ sauce. Follow crock pot directions (can be on low or high setting). Stir halfway through cooking time. Add more BBQ sauce to taste. Let cook with crock pot cover off for a little if mixture is too watery. Serve on rolls/buns.
Crock-potting it up!
Feedback: The cumin gave the squash a nice deep flavor, and the BBQ simmered down to be very rich and robust. We would definitely make this again. We froze some for later use.
Some family members said they liked this better than actual pulled pork because it was not fatty.
The squash (not altogether unexpected) was maybe lighter than my hardwired-for-pulled-pork brain was expecting. Next time, I may add a few lentils to cook in the crock pot with the mix to add a little more heartiness to the dish/make it more toothsome. I’d have to watch the liquid levels, though, just so nothing dries out.
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*Yes, these squash seeds will work too- move over, pumpkin!
**Additional recipe for roasted squash seeds: Check out the link, or use my way- cover a pan with parchment paper- no butter/oil needed. Add squash seeds (no need to rinse, though you may want to pick out any random squash strands). Shake your favorite seasoning over seeds. Salt, if desired, or a no-salt seasoning works just fine too. Stir and season again. Bake at 350 for 10 minutes. Remove from oven and stir. Add more seasoning if desired. Bake another 10 minutes or until seeds have completely dried (the seasoning will dry/adhere to the seeds). Enjoy!