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Jackfruit Taco Spaghetti Squash Boats

There’s an awesome recipe video going around and it features Turkey Taco Spaghetti Squash Boats. As soon as I saw it, I knew I had to give it a plant-based makeover! ? We LOVE spaghetti squash! My oldest daughter, Taneth, calls it “Nature’s Pasta”! ? I thought about using black beans or crumbled tempeh to replace the turkey, but decided jackfruit would be the better choice. Topping it off with chipotle cashew cream made it the best ever. Seriously good stuff. I did not use the olive oil spray that was called for in the original recipe, so it is oil free and it’s also gluten free and all that jazz.

I usually get my canned jackfruit at the Asian market, but I recently fell in love with jackfruit in a box  lol. (technically, foil packets) It’s already washed, prepped, dried, and ready to go. I LOVE IT. You can get it in pieces which works great for BBQ Jackfruit or shredded which is what I prefer for this recipe and other taco recipes. So simple and that’s how I like it. ? The cashew cream is super easy and we use versions of it all the time for a million different things. For this recipe, I just did cashews, water, and a little chipotle seasoning to add the flavor I was looking for and that was it! Again, easy and simple!

Love this recipe because it’s on the table in roughly 30 minutes and it combines two of my favorite things…Spaghetti Squash and Taco Tuesday! Yay!

-XOX) Keenun ?

*** For the Jackfruit – I choose to use the boxes (linked above) and the ONLY ingredient is jackfruit. I order via subscribe and save through Amazon, so it’s around $3.00 per box and 1 box feeds my family of 4

*** Remember fresh jackfruit is NOT the same as canned. You do not want to use ripe jackfruit and it can be tough to judge fresh. You want to use unripe jackfruit – That’s why I prefer canned or boxed. With canned, you only want it in water or brine…Not in syrup

*** For the chipotle cream, please remember to soak your cashews in water for a couple of hours (or more) if you do not have a high speed blender such as Vitamin or Blendtec. Just cover them with water and stick them in the fridge so they’ll get nice and soft and easy to blend. 

Jackfruit Taco Spaghetti Squash Boats
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    Spaghetti Squash Boats and Filling
  • 3 Small Spaghetti Squash
  • 1 Box Shredded Jackfruit or Can of Unripe Jackfruit (in water or brine), prepped
  • 1 Tsp Garlic Powder
  • 1 Tsp Cumin
  • 1 Tsp Sea Salt
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Paprika
  • 1/2 Tsp Oregeno
  • 1/2 Small Onion, minced
  • 2 Tbsp bell pepper, minced
  • 1/2 Cup Water (maybe a little more if you need it)
  • 4 oz Tomato Sauce
  • Pico De Gallo
  • 1 Cup Chopped Tomato
  • 1/4 Cup Chopped Scallions
  • 1/4 Cup Chopped Fresh Cilantro
  • 1/2 Jalapeño, minced
  • 2 Tbsp Fresh Lime Juice
  • 1/4 Tsp Sea Salt
  • Chipotle Cashew Cream Sauce
  • 3/4 Cup Raw Cashews (soaked in water for 2 hours or more if you don't have a high speed blender)
  • 1 Cup Water
  • Chipotle Powder Seasoning To Taste


  1. Squash: Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
  2. Jackfruit: Meanwhile, place jackfruit and dry seasonings in large skillet and start working it. Add a spoonful of water if needed. (If you are using canned jackfruit, you'll need to work the jackfruit a little more as you mix in the seasonings so the jackfruit will break up and "shred" into pieces. If you are using the pre-shredded, you obviously don't need to do that.) Once you have gotten the dry seasonings mixed into the jackfruit, go ahead and add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 15 - 20 minutes.
  3. Pico De Gallo: Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
  4. Chipotle Cashew Cream: Add the water to your blender and then add the cashews and chipotle seasoning. I would start with 1/2 teaspoon of seasoning and then taste after blending. Blend the cashews with water and seasoning until it's nice and creamy, remembering to stop and scrape the sides if need be. Taste to see if you need to add a little extra chipotle. 🙂
  5. Once the squash is cool enough to handle, use a fork to scrape the inside so the spaghetti strands appear. (it's magical!) Spoon a serving of jackfruit into each squash bowl. Top each with pico de gallo and chipotle cashew cream. Enjoy!


Adapted from Turkey Taco Boat video by SkinnyTaste


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