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Fall Ready Squash Bowl Recipe from Industry Kitchen

Industry Kitchen
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.
Course Dinner
Cuisine Vegetarian and Vegan Comfort Food


  • • 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


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