Tex-Mex Stuffed Summer Squash

A meatless feast for summer weeknights.


1 package Black Beans + Corn + Tex-Mex Complete Jackfruit Meal from The Jackfruit Company

1 large summer squash 

½ c brown rice

½ c shredded plant-based cheese

Cilantro, chopped

Olive oil

Salt and pepper



Preheat oven to 400 F degrees.

Slice ends off squash, then cut in half lengthwise. Scoop out the seeds with a small spoon. Lightly brush with olive oil and sprinkle with salt. Place on a lined baking sheet cut side up and bake for 10-15 minutes. 

While the squash is cooking, combine rice and Complete Jackfruit Meal in a bowl. 

Remove the squash boats from the oven and fill each side with the jackfruit mixture. Sprinkle with shredded cheese. Return to the oven and bake for another 5-7 minutes, until warmed through and cheese is golden brown and melted. Top with cilantro and serve.