Soulmate Habanero-Pineapple Spaghetti Squash Stir-Fry!
Oh my… Why did I just now discover two of the sweetest soulmates in the kingdom of food? Pineapple and habanero are quite the sexy combo, reminiscent of a climate like my tropical home: volcanic little peppers married so beautifully to that golden nectar-esque fruit.
I made this stir-fry with spaghetti squash (because they’re amazing right now), but the flavors would be just as amazing with rice!
(Serves one hungry girl)
-Half of a small, cooked spaghetti squash
-1 Gardein Chick’n Scallopini patty (vegan), slightly undercooked and cut into bite-size pieces
-1 habanero pepper, chopped and mostly seeded
-2 tbsp pineapple juice
-A handful of raw pineapple chunks
-2 c soft braising greens (Organic Girl’s Super Greens would work well; I used a mix from my farmer’s market)
-3 cloves garlic, minced
-Tamari or Soy Sauce to taste
-1 tbsp coconut oil
-Heat the coconut oil over medium-high heat. Add garlic, and sauté until fragrant (about one minute).
-Add your habanero, and sauté for about another minute to activate that flavor. Stir.
-Quickly add your Chick’n and greens to the pan, and stir. Add one tbsp of the pineapple juice. Sauté for about another minute.
-Add the spaghetti squash, other tbsp pineapple juice, and a few drops of Tamari (be gentle; you don’t want to overwhelm the sweetness). Turn the heat up to high, and sauté until the Chick’n is browned and the greens are tender.
-Serve topped with the fresh, cold pineapple for an awesome flavor/temperature contrast. 🍍🔥 Savor these delicious soulmates!
#food #recipes #vegan #vegetarian #spicy #yummy #pineapple #habanero #healthy #noms #spaghettisquash #peppers #gardein