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. This yumminess was perfect for an at-home date night.
In our plant-based household, we love Kite Hill ricotta. It’s made with almond milk and is sweetener-free! It counts as the protein serving in this meal.
Spaghetti Squash w/ Chanterelles & Ricotta
Each Serving Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1 Protein Serving
- 1 Fat Serving
- Between 1/2 lb and 1 lb Chanterelle Mushrooms (or normal mushrooms, but seriously, go with the chanterelles)
- 1 Spaghetti Squash
- Spinach (or other dark greens) (optional)
- 2 oz vegan ricotta (if you can’t find this, you can always try making your own)
- 0.5 oz olive oil
Condiments & Spices
- Splash of white wine (optional)
- Salt & Pepper
- Lemon Juice
- Grain Additions: Add a side of 4 oz cooked polenta, or an unrelated grain like potatoes.
- Protein Additions: Increase ricotta, or add pine nuts
- Fat Additions: Increase ricotta or oil, or add pine nuts
- 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. (See photo below)
- Chanterelles have a LOT of water in them. They need to be dehydrated before they can be sautéed. 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.
- Add 1 fat serving of oil and a splash of wine (optional)
- Fry the mushrooms for a while, until browned.
- Add greens to the pan and stir until wilted, about one minute.
- Weigh out the mushroom mixture, and spaghetti squash to meet your veggie portion. Be sure to add an extra 0.5 oz to the weight to account for the oil.
- Weigh the ricotta and add this large dollop. Garnish generously with salt and pepper (and nutritional yeast, if you’re into that).