Pulled BBQ Spaghetti Squash

This is a continuation of our grilled spaghetti squash fascination. We love the stuff. This came about after some leftover Spaghetti Squash Ribs were chopped up and piled up high on a waffle for a super-quick lunch the other day. Loved it so much we just had to share it with you.

This is reminiscent of the ubiquitous BBQ jackfruit recipes that are out there on the internet, but it uses a readily available fresh product instead of a canned one. The texture is just perfect!  In addition, the hot grill adds that indescribable smoky awesomeness that BBQ needs.

Give this a shot! It's so easy, and we think everyone will love it.

Pulled BBQ Spaghetti Squash

1 medium spaghetti squash
1 tablespoon canola oil
1 teaspoon sesame oil
1 tablespoon TCV Memphis Dry Rub
1 cup BBQ sauce (warmed)

Preheat your outdoor grill to high. Using a serrated peeler or a sharp knife (and plenty of caution!), peel the squash. Cut the squash lengthwise and scoop out the seeds. Cut into 1/2-inch slices and discard the ends. On a large sheet pan, toss sliced squash with the canola and sesame oil and then the dry rub until it's well coated.

Grill slices of squash for 4 to 5 minutes per side or until cooked through and well-marked by the grill.

Remove the squash and place it on a cutting board; allow it to rest for 5 minutes. Roughly chop the squash into about 1-inch pieces. Toss with the BBQ sauce and pulling some of the chopped pieces apart as you go. 

Serve more sauce on the side and some Purple Cabbage Slaw on soft white bread or on top of a cornbread waffle. (Serves 2 as a main dish or 4 as an appetizer.)