2ozvegan ricotta(or substitute a dairy cheese like chevre)
2Tbspolive oil(1 oz)
Condiments & Spices
2Tbspwhite or red wine(optional)
Salt & pepperto taste
Spaghetti Squash Steaming Method: Steam the spaghetti squash by removing the seeds and roughly slicing it into large pieces 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 pieces.
When it's done, transfer to a plate, let cool, and then shred with a fork.
Spaghetti Squash Roasting Method: You can also roast the squash cut in half lengthwise, flat side down on a parchment lined baking sheet at 400°F, salted and peppered with a little oil. Roast until it shreds nicely with a fork, about 25 minutes.
Clean any 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).