The vibrancy of the yellow spaghetti squash adds color and texture to this vegetarian and gluten free, fall Squash bowl recipe from Industry Kitchen. A healthy rendition of the classic chicken pot pie, the recipe calls for spaghetti squash tossed in a mushroom ragu, creamy maple ricotta, spicy chickpeas, served in a squash vessel. Basically fall in a bowl.
Fall Ready Squash Pot Pie Recipe
- Total Time: 75 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
A healthy vegetarian twist on chicken pot pie, featuring spaghetti squash, ricotta, and mushrooms. Perfect for a cozy autumn dinner.
Ingredients
- 2 medium sized acorn squash
- 2 1/2 cups (592 ml) cooked Spaghetti Squash
- 1 1/2 lbs (680 g) Mushroom Ragù
- 1 cup (237 ml) Spicy Chickpeas
- 1 cup (237 ml) fresh ricotta cheese
- 2 oz (57 g) maple syrup
- 2 medium sized acorn squash
- Salt
- 1 tablespoon olive oil
- 1 1/2 tbsp butter
- 1 pinch salt
- 1 1/4 lbs (567 g) wild mushroom (sliced)
- 1/4 cup (59 ml) minced shallots
- 2 tbsp Cognac
- 1/2 cup (118 ml) vegetable broth
- salt and pepper to taste
- 1 cup (237 ml) cooked chickpeas (drained)
- 1 tablespoon olive oil
- 1 pinch of cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Preheat oven to 450°F (226°C).
- Cut squashes in half, sprinkle a little salt on each half and place cut side down on a baking sheet.
- Bake for 15-20 minutes or until skin can be easily pierced with a fork.
- Once out of the oven, flip each squash piece over to release steam.
- Let cool for about 5 minutes and pull strands away from the skin using a fork.
- Set squash shells and spaghetti aside.
- Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt.
- Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown.
- Add butter and shallots. Stir while cooking, until mushrooms are caramelized.
- Drizzle in Cognac; continue stirring until liquid evaporates.
- Stir in vegetable broth, salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender; set aside.
- Preheat oven to 400°F (204°C).
- Pat chickpeas dry.
- Mix chickpeas, oil, cumin, cayenne pepper and salt/pepper in a bowl.
- Spread chickpeas on a baking sheet.
- Roast for 25 minutes then turn heat off.
- Keep chickpeas in the oven until cool for crispiest results.
- Once cool, crush chickpeas by hand or in a blender on pulse.
- Take empty acorn squash shells and spread 1/4 cup of ricotta in each. Fill with Spaghetti Squash and Mushroom Ragù, then top with crushed Spicy Chickpeas. Drizzle with maple syrup.
Notes
- For a richer flavor, use a mix of cremini, shiitake, and oyster mushrooms in the ragù.
- If you don’t have Cognac, substitute with dry sherry or white wine.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 20
Prepping for the new season Industry Kitchen will be adding a few seasonal additions. Seasonal dips made from beet, pumpkin, and sweet potato accompanied with a side of veggie chips; the Squash pbowl, and a Spiced Poached Pear for dessert with a side of hot chocolate and Madagascar vanilla ice cream. Fall signature cocktails include The Autumn Cobbler with applejack whiskey, pear liquor, lemon juice topped with cinnamon bark.
Frequently Asked Questions
Can I use a different type of squash instead of spaghetti squash?
While spaghetti squash provides a unique texture, you can substitute it with butternut squash or acorn squash, but the cooking time may vary. 
What can I use instead of maple ricotta for a dairy-free option?
You can replace the creamy maple ricotta with a cashew-based ricotta or almond cream mixed with maple syrup for a similar flavor profile.
How can I make the mushroom ragu more flavorful?
To enhance the mushroom ragu, consider adding fresh herbs like thyme or rosemary, and a splash of white wine during cooking for added depth.
