Stuffed Acorn Squash With Jackfruit

Stuffed Acorn Squash With Jackfruit 


Recipe contributed by Joey's Plate

Serves 4



  1. In a medium bowl, cover cashews with freshly boiled water and set aside to soak.
  2. Rinse and drain the jackfruit, then transfer to a medium saucepan with enough water to cover and boil 30 minutes.
  3. Preheat oven to 400°F.
  4. Using a large, sharp knife, cut the top third off the acorn squash and remove the seeds. Both the tops and seeds can be roasted separately or reserved for a different recipe.
  5. Using only the bottom halves of the acorn squash, brush the cut side with 2 Tbsp of the olive oil, sprinkle with salt and bake 40 minutes on a parchment lined baking sheet, cut side facing down.
  6. While the squash is baking and the jackfruit is boiling, heat 2 Tbsp of olive oil in a large saucepan then sauté the onions and garlic until translucent, around 3 minutes.
  7. Add the mushrooms and spices, then sauté another 2 minutes.
  8. Drain the soaked cashews, discard soaking water, and add to spiced onion sauté.
  9. Add the water, tomatoes, and coconut sugar and simmer 10 minutes, stirring occasionally.
  10. Remove from heat and let cool around 5 minutes, then pour into a blender and blend until smooth. Alternately, use an immersion blender to blend the sauce mixture in the saucepan.
  11. If using a blender, transfer the sauce back into the saucepan, add the red bell pepper and black eyed peas and simmer for another 5 minutes.
  12. Strain the jackfruit then crush with a potato masher or back of a wooden spoon until shredded to desired texture. 
  13. Combine the jackfruit with the sauce mixture and stir well.
  14. Once the squash is baked, add vegan cheese to the jackfruit filling before stuffing each squash. Garnish with micro greens and serve.
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