Spaghetti squash slider burgers with barbecue sauce

Ingredients:

• 1 small spaghetti squash (about 1.3 kg)
• 3/4 cup barbecue sauce
• 3 tablespoons maple syrup
• 2 tbsp tomato paste
• 2/3 cup + 2 tablespoons apple cider vinegar
• 2 teaspoons mayonnaise
• 1/4 of a small head of red cabbage, finely shredded
• 1/4 small red onion, thinly sliced
• 24 slider buns
• 1 cucumber, sliced ​​into 0.5 cm thick slices.

Preparation:

1. Preheat oven to 175°C; line a baking sheet with foil.
2. Cut the pumpkin in half lengthwise and scrape out the seeds. Season the flesh generously with salt and brush with 1/4 cup barbecue sauce. Spread the flesh on the prepared baking sheet and roast until tender and the pumpkin strands flake easily with a fork, 45 minutes to 1 hour. Let the pumpkin cool on the baking sheet for a few minutes.
3. Meanwhile, in a small saucepan, combine the maple syrup, tomato paste, 2/3 cup vinegar, the remaining 1/2 cup barbecue sauce, a pinch of salt, and 1 cup water. Bring to a boil, then reduce heat and simmer until thickened, 15-20 minutes. Keep warm.
4. In a small bowl, combine mayonnaise, cabbage, onion, and the remaining 2 tablespoons vinegar. Season with salt to taste.
5. Use a fork to separate the pumpkin into strands (leave them in the skin). Divide 1 1/4 cups of sauce between the 2 pumpkin halves and toss to coat. Season with salt to taste.
6. Split the buns horizontally into approximately three-quarters and open them. Arrange cucumber slices among the buns. Fill each bun with a generous portion of pumpkin and top with coleslaw. Serve with extra sauce in a separate bowl.