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Cool, reserve the cooking liquids and shred the pork, then set aside. Add half of the reserved cooking liquid to the pork.
In a saute pan, heat the oil and add the cabbage. Cook until soft, then add the shredded pork, agave, vinegar, apples and the remaining reserved cooking liquid. Keep warm.
For the squash: Increase the oven temperature to 375 degrees F. Generously season the squash with salt and pepper. Roast until the flesh is easily pierced with a fork, 50 minutes.
Cool and scrape the flesh with a fork.
For the cheese sauce: Mix 1 tablespoon of the milk with the cornstarch and set aside. Bring the remaining milk to a boil with the bay leaf. When the milk begins to boil, add the cornstarch mixture and simmer, stirring until the milk thickens. Add the cheese, and then season with salt and cayenne pepper.
Set aside until the spaghetti squash cools. Add the warm cheese sauce to the squash and mix until sauce coats the squash.
To serve, place a piece of lettuce on a roll and top with the pulled pork mixture, cheesy spaghetti squash and tangy coleslaw. Repeat for the remaining buns and filling.