Spaghetti Squash Directions

1. Preheat oven to 450F°.
2. Cut squashes in half, sprinkle a little salt on each half and place cut side down on a baking sheet.
3. Bake for 15-20 minutes or until skin can be easily pierced with a fork.
4. Once out of the oven, flip each squash piece over to release steam.
5. Let cool for about 5 minutes and pull strands away from the skin using a fork.
6. Set squash shells and spaghetti to the side

Mushroom Ragù Directions

1. Heat olive oil in a skillet over medium-high heat. Stir in mushrooms and salt.
2. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown.
3. Add butter and shallots. Stir while cooking, until mushrooms are caramelized.
4. Drizzle in Cognac; continue stirring until liquid evaporates.
5. 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

1. Preheat oven to 400F°.
2. Pat chickpeas dry.
3. Mix chickpeas, oil, cumin, cayenne pepper and salt/pepper in a bowl.
4. Spread chickpeas on a baking sheet.
5. Roast for 25 minutes then turn heat off.
6. Keep chickpeas in the oven until cool for crispiest results.
7. Once cool, crush chickpeas by hand or in blender on pulse.

Squash Pot Plating

1. 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