Fit for ’15: Vegan BBQ

This week is Chef’s Choice on Fit for ’15.

EPCC’S Chef Daniel Guerra brings us his take on Carolina BBQ.

Instead of meat, Guerra uses spaghetti squash — reminiscent of brisket for its stringy texture.

Barbecue Rub

Paprika, cup
Chili powder, 1/8 cup
Salt, 1/8 cup
Ground cumin, 1 tsp
Sugar, cup
Dry mustard, 2 tbsp
Ground black pepper, 1 tbsp
Dried oregano, 2 tbsp
Curry powder, 1 tbsp
Cayenne pepper, 1 tsp

Barbecue Sauce

White vinegar, 1 cups
Cider vinegar, 2 cups
Red pepper flakes, 3 tsp
Tabasco sauce, 1 tbsp
Sugar, 2 tbsp
Molasses, 2 tbsp
Black peppercorns, 4 tsp

INSTRUCTIONS:

Mix rub ingredients together and set aside.
Split spaghetti squash in half lengthwise and remove seeds; season with oil and the barbeque rub. Poke holes on skin side and place in smoker (or grill away from direct heat, oven on a low temperature) with skin side up. While the squash is cooking, mix the barbeque sauce ingredients together in a pot and cook on medium heat for 10 minutes. Cook squash until tender (grill and oven will take several hours) and remove strands from skin. Cook in sauce for 5 minutes and serve hot.
Sauce and rub recipes are enough to serve 8 (two medium-large squash).