Jackfruit Stuffed Delicata Squash

Jackfruit Stuffed Squash

 

It’s day #1 of the February Meatless Monday Challenge, and I am so excited to share this jackfruit stuffed squash recipe with you guys.  Especially on the day after the Super Bowl.  Many of us were stuffing our faces with junk food yesterday & our bodies are craving some vegggggggies.

 

Jackfruit has been all the rage in the vegetarian / vegan world lately, and for a good reason.  It tastes good, it’s super nutritious, and it has a “meaty” texture, so it makes a great substitute for meat in dishes like tacos and pulled pork.  I first tried jackfruit last summer when one of our chefs at work made a dish with it, but I hadn’t actually cooked with it until I put together this recipe.  I really wanted to try cooking with it after I wrote this article about the health benefits of jackfruit for Healthline.

 

Jackfruit can be tricky to find.  I don’t see the actual fruit at grocery stores very often, although I have seen it before at Whole Foods and co-ops.  Trader Joe’s sells the canned version, which is what I used for this recipe.  Here’s what the cans look like:

 

 

 

This is a great recipe to try during your Meatless Monday efforts.  Jackfruit may not be a familiar food to you, but that’s part of what this challenge is about: trying new foods & incorporating more plants into your diet!

 

Jackfruit stuffed squash

 

Jackfruit Stuffed Delicata Squash
Author: 
Recipe type: Vegan
Cook time: 
Total time: 

Serves: 2 servings
 

Ingredients
  • 1 small delicata squash (or any other type of squash!)
  • 1 cup jackfruit (canned in brine - I got mine from Trader Joe's)
  • 2 tbsp olive oil
  • 1 cup black beans, cooked
  • 2 tbsp tomato paste
  • 2 tbsp green chiles, diced
  • ½ tsp cayenne
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tsp minced garlic
  • ½ tsp salt
  • Juice from ½ of a lime

Instructions
  1. Preheat oven to 350 degrees F.
  2. Cut the delicata squash in half and remove the seeds. Place upside down on a baking sheet, and bake in the oven for 30-35 minutes, until you can pierce it with a fork.
  3. While the squash is baking, prepare the jackfruit. Place into a medium bowl and shred to desired size. It will have the appearance of shredded chicken or pork.
  4. Heat 2 tbsp of olive oil over medium-high heat in a skillet on the stove.
  5. In the jackfruit bowl, add the beans, tomato paste, green chiles and spices. Mix them all together until well-combined.
  6. Place the jackfruit mixture into the skillet, and allow it to heat up. This will take about 10-15 minutes. This step is ultimately heating the ingredients up, since they are already cooked.
  7. Squeeze lime juice over the mixture.
  8. When the squash is done baking and cooled off, use a spoon to scoop out some of the squash to make room to "stuff" it. You can add the extra squash to the jackfruit mixture.
  9. Split the jackfruit mixture evenly and use a spoon to stuff it into the delicata squash halves.
  10. Add desired toppings, such as cilantro, cheese, or avocado.
  11. Enjoy!

Nutrition Information
Calories: 343 Fat: 14 g Carbohydrates: 35 g Sugar: 3 g Sodium: 660 mg Protein: 10 g

 

Have you ever cooked with jackfruit before?!  What is your favorite way to use it?

 


 

St Paul Minnesota Registered Dietitian

Facebook

Pinterest

Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: