Mole Jackfruit Stuffed Squash 'n stuff

My poor Mexican mother probably questioned if I was even her child, for ~25 years of my life I refused to even touch mole. Call it rebellion, call it whatever, I wouldn't go near the stuff, despite my mom telling me it was the best thing evvvvaa. Fast forward to a dinner in Brooklyn con mi amiga Jenna and I tried mole enchiladas and my world flipped upside down. How had I not tried this??? How had I freaking traveled to Oaxaca and refused to try it? *Facepalm*

Oh well, now here I am on the mole train, baby. 

While I have never attempted to cook it myself, I have found a few pre-packaged sources that I like. If you have a recipe or know how to make an easy-ish mole, please teach me! 

Anywho, this dinner came together in a jiffy and features another of my favorite new things -- jackfruit! I met Annie Ryu, the founder of The Jackfruit Company, when she was a wunderkind somehow running the company while also an undergrad at Harvard, no big deal. I was soo happy to see the packaged and pre seasoned version of her jack fruit in my local grocery store. I have tried the Mexican seasoning version a few times and look forward to trying more. I think jackfruit truly blends in to the rest of your food while giving you added vitamins and fiber. Plus you are helping create economic opportunities for farmers living in India. I highly recommend you try it out. 

Moving to the main dish which was actually two days of dinners thanks to leftovers. 

Day 1:

  • Roast acorn squash (basically slice it in half, heat oven to 350 degrees, roast face town for 30 mins, flip and roast another 20-30 mins)
  • Sautee mushrooms, tomatoes, and package of Jackfruit until all tender. Add mole sauce on top and heat again. 
  • Stuff the acorn squash with a scooping of the mole jackfruit creation, top with sesame seeds, green onions, and even peanuts if you have them! 

Day 2:

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  • If you have some leftovers, combine all of the above + your choice of grain (I used barley I had cooked a few days prior), and heat in skillet. I added a sweet potato to the mix which I  had also roasted a few days before. 
  • Scoop into a bowl, top with your favorite salsa, sesame seeds, green onions, and anything else your heart desires. 

Voila!! Yummmmmmmy, healthy, delicious, filling, hearty meal!

Ps - Thanks mama, for not giving up on me and my mole destiny! 

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Grocery list:

  • 1 or 2 acorn squashes (depending on how many meals you want to make out of this)
  • 1 package mushrooms
  • 1 cooked sweet potato
  • 1-2 cups cooked grains (barley, etc)
  • 1 package The Jackfruit Company pre-seasoned jackfruit
  • 1 package Frontera Foods Mole Skillet Sauce
  • Cherry tomatoes 
  • Toppings: sesame seeds, green onion, peanuts
WellnessSophie Eckrichrecipe, wellness