Pulled Jackfruit Stuffed Squash with Paleo BBQ Sauce

 
schoolsnacks (2).png
 

Jackfruit is all the rage these days in the plant-based world as a meat alternative made of fruit that tastes similar to pulled pork. Sounds pretty crazy, right? That was my first thought.


Jackfruit are actually the largest fruits that comes from a tree in the entire world. They can weigh up to 100 pounds each and grow up to three feet in length, but the average size of a jackfruit is around 10 to 20 pounds. Pretty amazing stuff!

The raw jackfruit tastes similar to other tropical fruits like mango and pineapple, but when cooked, it can be shredded and flavoured as a surprisingly delicious meat alternative.

 
young jackfruits on the tree
 

I tend to not consume much in terms of canned foods, but on occasion I will grab myself a can of coconut milk from Cha’s organics. I love their full cream organic coconut milk for elixirs or making homemade coconut yogurt! So, when I discovered that they also carry this canned jackfruit everyone seemed to be raving about, I decided to give it a try. Their cans are BPA-free and their jackfruit is certified organic, non-GMO, and both preservative & sulphite-free.

 
3.jpg
 

I was hesitant, but many of my plant-based friends said it was one experience worth trying. I’m certainly not 100% plant-based, but that doesn’t mean I won’t enjoy a delicious vegetarian or vegan meal now and again, either!

With a squash from my weekly CSA basket roasting away in the oven, I got started on the jackfruit.

I gave it a good rinse, then sliced away the outer ends so it would pull apart easily. Sure enough, the consistency very much like pulled pork!

 
4.jpg
 

Once I pulled all of the pieces apart with my hands, I added it to a pot with all of the ingredients for a simple paleo BBQ sauce. I only cooked it for about 5-7 minutes - Just long enough for the flavours to combine and the sauce to thicken a bit.

Next: The toppings. I decided to drizzle everything with a thinned out avocado oil mayo (Simply whisked it out with a bit of water), although I think it would pair wonderfully with a tahini drizzle as well. With some shredded greens and a few pomegranate seeds for a kick of brightness and flavour, we were ready to go!

This recipe is most definitely worth trying. I was pleasantly surprised with just how delicious this recipe tasted, and while it may look beautiful all dressed up on a plate, the effort required to pull it together was super minimal!

 
 

Pulled Jackfruit Stuffed Squash with Paleo BBQ Sauce

Serves 4

You will need:

1 can of young jackfruit in brine (I used cha’s organics brand)
1 squash of choice (spaghetti, butternut, acorn, etc), quartered, seeds removed.
1/4 cup marinara sauce (I used an organic local brand)
3 tbsp coconut aminos
4 tbsp pomegranate seeds
Finely chopped greens of your choice (spinach, kale, arugula, herbs, etc)
Several tablespoons of avocado oil mayo (I used primal kitchen) OR tahini
Ceylon cinnamon & coriander (I also used cha’s organics brand)
Garlic powder
Avocado oil

Directions:

First, prepare the squash by cutting into quarters and removing the seeds. Drizzle with avocado oil and a pinch of cinnamon. Roast in a pre-heated oven at 375F until the middle is soft and the edges are slightly browned (Roughly 30-40 minutes depending on the size of your pieces of squash).


As the squash is roasting, rinse the jackfruit well under cold water, then slice the outer tough edges from each piece so the shreds come apart more easily. You should be able to tell simply by giving each piece a gentle squeeze as to where to make these cuts.

Add the jackfruit to a pot on medium heat with another small drizzle of avocado oil, marinara sauce, coconut aminos, and a pinch of black pepper, garlic powder and coriander. Allow everything to cook for about 5-7 minutes, or until the sauce has thickened slightly.

While the jackfruit is cooking, make the drizzle for the top. Combine either avocado oil mayo OR tahini with several tablespoons of water and whisk to thin everything out. Too easy!

Assembly:

To assemble, simply place 1/4 of the squash on a plate and top with a scoop of the jackfruit mixture. Sprinkle with sliced greens, a few pomegranate seeds and your avocado oil mayo or tahini drizzle.

And last but not least, devour.

1.jpg

I’m new to the world of jackfruit, but we’ll definitely make this creation again! It tasted just like Fall. The savoury squash coupled with the tangy BBQ sauce and the bright kick of the greens and pomegranate certainly made my tastebuds sing! It was also fun to watch Nate as he tried to scoop out every last bit of the cinnamon squash at the end. :) Yes my friends - It was that good!

Hope you enjoy this one!

In health,

Michelle

Are there any other jackfruit enthusiasts out there? Hit me with your best ways to use this versatile fruit in the comments below!

Michelle BreauComment