Spice up your meatless menu with this flavorful Jamaican Jerk Jackfruit served in easy, individual spaghetti squash bowls!
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My jackfruit obsession is still going strong! It started last year when I randomly purchased a seasoned package of it from Whole Foods. After making tacos with it, I couldn’t wait to try other recipes!
Since then, I’ve prepared it from the fruit itself (bought in slices from a local grocery store) and have gone through many, many cans. But I’ve only really used it in recipes like BBQ jackfruit sandwiches and Mexican inspired dishes.
I was recently inspired to try a new jackfruit recipe when I purchased a bunch of seasonings from Flavor God. I had bought a Jamaican Jerk seasoning and the first thing I thought to make with it was jackfruit stuffed spaghetti squash bowls.
When you think of Jamaican Jerk, you probably automatically think “hot and spicy .” I managed to make this recipe so it has just the right amount of heat. The spiciness doesn’t take away from all the other flavors going on in this dish! If anything, it gives it a nice kick! Plus, I’ve made it pretty easy to adjust the spice level depending on your heat preference.
I’ve also cut the spaghetti squash crosswise instead of lengthwise. This is a trick I learned from my brother. He told me that cutting it this way actually gives you longer strands of spaghetti squash. And it turns each squash half into a perfect little bowl for serving!
Jamaican Jerk Jackfruit Spaghetti Squash Bowls
Since all the flavor is in the jackfruit (it soaks it up like a sponge!), the squash bowls start out simple with a little olive oil and salt and pepper. Then, to make the Jamaican Jerk style jackfruit, I first sauteed it in a little olive oil until it softened up enough to break apart.
Once it started to look like shredded chicken/pork, I added in the garlic, onion, tomato paste, and other ingredients and let the jackfruit get a little charred around the edges. The chopped jalapeño went in last so I could adjust the flavor easily.
I scooped the jackfruit mixture into the spaghetti squash and served the bowls with lime wedges and cilantro for a final boost of freshness! So good!
- 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
- 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 the tomato paste, lime juice, coconut aminos, and Jamaican jerk seasoning. Combine and cook until mixture has thickened and soaked into the jackfruit, about 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.
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.
If you’re purchasing jackfruit in cans, make sure you grab jackfruit in brine, not syrup. The jackfruit in brine is the young fruit you want to use in savory dishes, like this one! It’s meaty and doesn’t taste fruity in its unripened form. It takes on the flavor of whatever you cook it in, so expect a ton of citrus zing and spice in this dish!
Did you make these Jamaican Jerk Jackfruit Spaghetti Squash Bowls? Share your pic on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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