Mary Margaret Chappell
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.see more from this author
Best FOK recipe I have made! Delicious and simple!!!
Are the chickpeas supposed to be drained and rinsed?
Yes, it’s always a good rule of thumb to rinse and drain your chickpeas unless a recipe explicitly says otherwise (such as needing to reserve the aquafaba liquid). Let us know how it turns out!
Alternative cooking method for the squash is place under each half in the hollowed out spot whole peeled garlic cloves, chopped bell and/or jalapeño peppers tossed wirh italian seasonings and omit the water. The squash will roast while the veggies help steam the inside of squash. When done, invert the squash and scoop the garlic and pepper into the hollowed out area and start mixing in with a fork…then add sauce…delish!
YUM! This was delicious! I cannot eat kale because the fibrous leaves cause my diverticulosis to flare, so I used spinach instead. I also had the marinara sauce from the web site instead of store-bought. Otherwise, I followed the recipe and it was an amazing dinner. I will do this one often!
Make the recipe even easier, put the squash in an instant pot, don’t even have to cut it!
Yes, I’m trying to learn to use my instapot for more things too, I’m just in the learning stage right now!
It’s hot and delicious!!
Amazing. I followed Lindsey’s advice and used one squash instead of two and the flavors were in-credible. The only thing is I definitely used too much water. Must have over-estimated 1/4 inch — hah! With some modification this is a wonderful recipe and an autumnal/wintery MUST
Delicious a dish that can be a Mai course or side
Really good recipe! I only had one spaghetti squash so I started with using half of the recipe. I added the spaghetti squash to the pot instead of eating it in boats and I felt like the ratio of the squash to the sauce and toppings had too much squash so I added the rest of the sauce and toppings basically using the full recipe for 1 medium sized squash (not 2) and this was perfect!