Spaghetti Squash w/ Chanterelles & Ricotta


Chanterelle season is awesome in the Pacific Northwest. In Portland, we have an amazing farmers market and we are always sure to pay a visit to our mushroom guy. This meal features these special shrooms front and center, provides a perfect balance of creamy and earthy, and is sure to satisfy. Perfect for an at-home date night.

In our (mostly) plant-based household, we love Kite Hill ricotta. It’s made with almond milk and has no sweeteners or suspicious ingredients. On the BLE food plan it is counted the same way as nuts. I use it as the protein serving in this meal. If you can’t find a brand of vegan ricotta that you like, you can always make your own! If you eat dairy, try using chevre or a similar type of cheese.

Spaghetti Squash w/ Chanterelles & Ricotta

Veggies | Protein | Fat
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 2 dinners
Recipe From: Katie’s Bright Kitchen

Ingredients

Veggies

  • 1 spaghetti squash (medium)
  • 1 lb fresh chanterelles (or other mushrooms of choice)
  • 1 handful dark greens (optional)

Protein

  • 2 oz vegan ricotta (or substitute a dairy cheese like chevre)

Fat

  • 2 Tbsp olive oil (1 oz)

Condiments & Spices

  • 2 Tbsp white or red wine (optional)
  • Salt & pepper to taste
  • 4-5 cloves garlic minced

Instructions

  • Steam the spaghetti squash by removing the seeds and roughly slicing it into chunks and then putting it in a pot with a steamer basket and water at the bottom, covered. This takes about 25-35 minutes to cook spaghetti squash this way, depending on the size of the chunks. You could also roast it at 400 degrees, cut in half, salted and peppered with a little oil, faced flat side down on parchment paper.
  • When it's done, transfer to a plate, let cool, and then shred with a fork.
  • Clean dirt off the mushrooms with a paper towel. Then shred them lengthwise into large chunks.
  • Chanterelles have a LOT of water in them. They need to be dehydrated before they can be sautéed in oil. Start by cooking them on low/medium heat, uncovered, with nothing else. They will release a lot of water. Continue cooking them in this way until it seems like they aren't releasing any more water and the water has evaporated, but before they start sticking. They will cook down in volume a LOT.
  • Stir in the oil and the splash of wine (optional)
  • Fry the mushrooms for a while, until browned.
  • Add garlic and greens (if using) to the pan and stir until wilted, about one minute.
  • Plate a serving of the shredded, fluffed up spaghetti squash and top with the mushroom mixture.
  • Add a large dollop of ricotta.
  • Garnish generously with salt and pepper (and nutritional yeast, if you're into that).

Notes


Bright Line Eating Breakdown

  • One serving of this recipe contains the following (compliant with the BLE female weight loss food plan)
    • 1 veggie serving
    • 1 protein serving
    • 1 fat serving

Weighing This Meal 

  • To weigh this meal I start by dividing the cooked mushroom mixture into two equal sized portions (since each portion contains a fat serving), and then I add spaghetti squash to reach my full veggie portion. Then, I zero the scale and weigh the 2 oz of ricotta.
  • See this page about other methods for weighing mixed dishes.

Maintenance Suggestions

  • Grain: Add a side of 4 oz cooked polenta or roasted potatoes
  • Protein: Increase ricotta, or add pine nuts
  • Fat: Increase ricotta or oil, or add pine nuts
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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  1. Pingback: Pesto Ricotta – Katie's Kitchen

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