Jamaican Jerk Jackfruit Spaghetti Squash Bowls
Spice up your meatless menu with this flavorful Jamaican Jerk Jackfruit served in easy, individual spaghetti squash bowls!
Servings 2
Ingredients
- Extra virgin olive oil
- 1 spaghetti squash halved with seeds cleaned out
- 20 oz. jackfruit drained and rinsed
- 2 garlic cloves chopped
- 1/4 cup onion chopped
- 1 bell pepper sliced
- 3 tbsp. tomato paste
- 1 lime juiced
- 2 tbsp. coconut aminos or low sodium soy sauce
- 2-3 tbsp. Jamaican jerk seasoning
- 1 tsp. jalapeño chopped
- Optional toppings: lime wedges fresh cilantro
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with foil.
- Carefully cut the spaghetti squash crosswise and scoop out the seeds.
- Brush the inside of the squash with a little olive oil and season with salt and pepper.
- Bake the squash for 40-50 minutes, or until softened.
- Heat 1-2 tbsp. olive oil in a large skillet over medium heat.
- Add the jackfruit and cook about 10-15 minutes, or until the jackfruit softens and can break apart easily.
- Add the garlic and onion and cook until fragrant, about 1 minute. Then, add the bell pepper.
- Stir in tomato paste, lime juice, coconut aminos, and jerk seasoning. Combine and cook until mixture has thickened, 2-3 minutes.
- Stir in the jalapeño and cook just until softened, about 2 minutes.
- Spoon the jackfruit mixture into the spaghetti squash halves. Serve with lime wedges and fresh cilantro.
Notes
To make your own Jamaican jerk seasoning, mix together 1 tbsp. dried thyme, 2 tsp. sugar, 1 tsp. allspice, 1 tsp. garlic powder, 1 tsp. salt, 1/4 tsp. cayenne pepper, and 1/4 tsp. black pepper. Adjust spice to your liking.