Alyssa Holder is a contributing food and travel writer
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 Bowl Recipe from Industry Kitchen
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- Author: Industry Kitchen
Description
A healthy, vegetarian and gluten free rendition of the classic chicken pot pie created by Industry Kitchen. Made with Spaghetti Squash, ricotta cheese, chickpeas and a hint of maple sweetness. The Squashpot is the perfect recipe to start the fall season.
Ingredients
- • 2 medium sized acorn squash
- • 2 ½ cups cooked Spaghetti Squash
- 1 ½ lbs Mushroom Ragù
- 1 cup Spicy Chickpeas
- 1 cup fresh ricotta cheese
- 2 oz maple syrup
- Spaghetti Squash Ingredients
- 2 medium sized acorn squash
- Salt
Mushroom Ragù Ingredients
- 1 tablespoon olive oil
- 1 ½ tbls butter
- 1 pinch salt
- 1 ¼ lbs wild mushroom (sliced)
- ¼ cup minced shallots
- 2 tbls Cognac
- ½ cup vegetable broth
- salt and pepper to taste
Spicy Chickpea Ingredients
- 1 cup cooked chickpeas (drained)
- 1 tablespoon olive oil
- 1 pinch of cumin
- ¼ tsp cayenne pepper
- salt and pepper to taste
Instructions
Spaghetti Squash Directions
- Preheat oven to 450F°.
- 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 to the side
Mushroom Ragù Directions
- 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.
Spicy Chickpea Directions
- Preheat oven to 400F°.
- 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 blender on pulse.
Squash Pot Plating
- 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.H
- Category: Dinner
- Cuisine: Vegetarian and Vegan Comfort Food
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.
Alyssa Holder is a contributing food and travel writer