Pulled Spaghetti Squash Sliders with Partridgeberry BBQ Sauce {Vegan}

For our November publication in the Overcast newspaper, Melany from Fine Food Factory and myself developed an awesome recipe for pulled moose sliders that are so juicy. We also made a  vegan version that is so juicy and delicious! Can you believe it, a vegan pulled slider? Well we made it happen and I loved it so much I thought I would share this version with you. Can you guess what we used for the main ingredient in the slider you see on the picture below?

Pulled Spaghetti Squash Slider with Partridgeberry BBQ Sauce {Vegan, Gluten-Free}

Yes, you guessed right (especially if you read the title of this article!) It is a pulled spaghetti squash slider! It is so juicy and tasty – the perfect alternative to pulled meat sliders! The BBQ sauce is also out of this world with amazing flavours. We used local partridgeberries, but you can easily replace them with cranberries, they are fairly similar. The result is a super delicious sweet and tangy BBQ sauce with a little kick of cayenne pepper. Try it and let me know how you find it! It is definitely one of my favourite burgers!!!

Pulled Spaghetti Squash Sliders with Partridgeberry BBQ Sauce {Vegan}
Prep time
Cook time
Total time
These pulled spaghetti squash sliders are the perfect vegan sliders that you can serve at a BBQ. This tender spaghetty squash strands are coated in a sweet and tangy partridgeberry BBQ sauce that is so delicious, it will leave you wanting more.
Serves: 6 sliders
Partridgeberry BBQ Sauce
  • 1 medium onion, finely chopped
  • 1 can (28 oz) crushed tomatoes
  • 1 cup apple cider vinegar
  • 1 cup partridgeberries (fresh or frozen; or cranberries)
  • ½ cup water
  • ½ cup maple syrup
  • ½ cup brown sugar
  • 5 cloves garlic, minced
  • 2 tablespoons dry mustard
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • ¼ teaspoon cayenne pepper (optional)
Pulled BBQ Spaghetti Squash
  • 1 large spaghetti squash
  • 2 tablespoons vegetable oil (I used grapeseed oil)
  • 2 cups partridgeberry BBQ Sauce (see ingredients above)
Partridgeberry BBQ Sauce
  1. Combine all the BBQ sauce ingredients in a saucepan and stir to combine.
  2. Bring to a boil over medium heat, uncovered.
  3. Reduce to low heat and simmer for approximately 20-25 minutes, until the sauce is thick and reduced by about one quarter.
  4. You can now use the sauce to make the pulled spaghetti squash. If you want to make the sauce ahead of time, you can place it in a glass jar and keep in refrigerator for up to 1 week.
Pulled Spaghetti Squash
  1. Preheat oven at 400 degrees F.
  2. Cup spaghetti squash in half lengthwise.
  3. Scoop out seeds and discard them.
  4. Place squash halves, cut side up, on a baking sheet lined with foil or parchment paper.
  5. Roast spaghetti squash in preheated oven for 50-60 minutes, or until the squash pulls easily from the skin when a fork inserted in the squash.
  6. When cooked, shred the squash by scraping a fork around the edges of the squash to shred the flesh into strands.
  7. Move squash strands into a mixing bowl and incorporate BBQ sauce.
  8. You can now be creative and assemble your pulled moose slider in just a few steps.
  9. Choose your favourite gluten-free bun, place approximately ½ cup pulled spaghetti squash and top with your choice of toppings. Here are a few topping ideas: dill pickles, baby spinach, caramelized onions, sauerkraut, crispy onions, potato chips, coleslaw, pickled beets. Use what you have on hand and be creative! You can also add some of the leftover BBQ sauce to make your slider extra juicy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: