Mini BBQ Pumpkin Burgers

Ingredients:

• 1 small spaghetti squash (about 1.4 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 small red cabbage, finely shredded
• 1/4 small red onion, finely chopped
• 24 small buns and pampushkas
• 1 cucumber, cut into 6mm 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 pumpkin flesh generously with salt and brush with 1/4 cup barbecue sauce. Place the pumpkin flesh-side down on the prepared baking sheet and roast for about 45 minutes to 1 hour, until the pumpkin is tender and the "spaghetti" flakes easily with a fork. Let cool on the baking sheet for a few minutes.
3. Meanwhile, in a small saucepan, whisk together the maple syrup, tomato paste, 2/3 cup apple cider vinegar, the remaining 1/2 cup barbecue sauce, a pinch of salt, and 1 cup water. Bring to a boil, then reduce heat to a simmer and simmer for 15-20 minutes. Keep the sauce warm.
4. In a medium bowl, combine mayonnaise, cabbage, onion, and the remaining 2 tablespoons vinegar. Season with salt.
5. Using a fork, separate the squash strands (reserve them in the peel bowls). Divide 1 1/4 cups of sauce between the squash halves and toss to coat the spaghetti. Season with salt.
6. Cut the buns in half, about 3/4 of the way through. Divide cucumber slices between them. Fill each bun with a generous portion of spaghetti squash and top with a little of the cabbage mixture. Serve the burgers with extra sauce.