Bar-B-Que Jackfruit-Stuffed Acorn Squash
An eye-catching side or entree for your gluten-free guests, you can use any flavor of Jackfruit you like in these stuffed acorn squash. Or, if gluten isn't an issue, try them stuffed with Seitan!
Ingredients
- For the Squash:
- 1 acorn squash cut in half and seeds removed
- 2 Tbs of olive oil
- Salt and pepper
- For the filling:
- 1 (10.06 oz) box Upton’s Naturals Bar-B-Que Jackfruit
- ¼ cup soft vegan cheese ricotta, feta, or anything you like
For the Garnish:
- A handful of roasted seeds pumpkin seeds, sunflower seeds, pine nuts, etc.
- A handful of pomegranate arils
- Fresh herbs
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- Drizzle the cut sides of the acorn squash with olive oil, using clean hands or a pastry brush to spread the oil.
- Sprinkle each half with salt and pepper.
- Bake the squash cut-side-down on the lined baking sheet for 30-40 minutes, or until a knife can easily be inserted into the flesh.
- Cool for five minutes before filling.
- While that cools, cook the Bar-B-Que Jackfruit according to package directions.
- To assemble, fill each squash with Bar-B-Que Jackfruit and add dollops of vegan cheese.
- Garnish with pomegranate arils, roasted seeds, and chopped fresh herbs.
- Serve hot.
Notes
Use Bar-B-Que Jackfruit or Chili Lime Jackfruit for the stuffing and adjust the garnishes to your taste. Or, stuff the squash with Italian Seitan, Ground Seitan, or Chorizo Seitan and adjust the garnishes accordingly.