Description
A healthy vegetarian twist on chicken pot pie, featuring spaghetti squash, ricotta, and mushrooms. Perfect for a cozy autumn dinner.
Ingredients
Units
Scale
- 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