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Stuffed Spaghetti Squash with Jackfruit Pulled Pork and Cream
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Stuffed Spaghetti Squash with Jackfruit Pulled Pork and Cashew Cream
Cook Time
1 hr
 

Up your cooking skills by making this Stuffed Spaghetti Squash with Jackfruit Pulled Pork and Cashew Cream! A taste sensation that you won't forget!

Servings: 4 people
Ingredients
  • 600g jackfruit in brine drained
  • 1 medium spaghetti squash
For the marinade:
  • 1 tsp paprika
  • 2 Tbsp nutritional yeast
  • 2 Tbsp maple syrup
  • Generous sprinkle of black pepper and salt
  • 2 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 1 Tbsp liquid smoke
  • Pinch of cayenne pepper
For the sauce:
  • 1/2 cup sunflower seeds
  • 2 Tbsp tomato paste
  • 1/2 tsp dried thyme
  • 1 tsp miso paste
  • 2 Tbsp sun dried tomatoes
  • 1 Tbsp liquid smoke
  • 1/4 tsp cinnamon
  • 1 tsp paprika
  • 1/4 cup olive oil
  • Generous sprinkle of black pepper
  • 3/4 cup water
  • 1 Tbsp coconut sugar
For the Cashew Cream:
  • 1/2 cup cashews
  • 1 clove garlic
  • 1/2 medium lemon juiced
  • pinch of salt
Instructions
For Marinating the Jackfruit:

  1. Combine the marinade ingredients in a bowl and mix well. Mix this into the drained jackfruit and let sit in the fridge overnight. 

For the Spaghetti Squash:

  1. Pierce spaghetti squash with fork all around. Bake in the oven at 180℃ for 1 hour. While this is cooking, prepare the jackfruit. 

To cook the Jackfruit:

  1. Fry the onion for around 5 minutes or until soft. Add the marinated jackfruit and cook for 10 minute, stirring frequently. Blend up the remaining ingredients for the sauce and add this to the pot. Stir through and cook on a low heat for 30 to 40 minutes until cooked through, stirring frequently. Break up the chunky bits of jackfruit with the end of a wooden spoon. 

To make the Cashew Cream:

  1. Blend all ingredients in a magic bullet or nutri bullet until well combined and creamy. Add more water as desired. 

To Assemble:

  1. Take the spaghetti squash out of the oven and let cool for 10 to 20 minutes. Gently cut it in half lengthways and scoop out the seeds. Fill the gap with the cooked jackfruit, and dollop the cashew cream on top! Garnish with spring onion, parsley, or coriander. Serve with lemon or lime if desired. Enjoy!!