1 Spaghetti Squash
1 cup pearled farro, uncooked
⅓ cup or so green harissa (recipe here)
½ cup hummus (plain or garlic are good choices)
- Preheat your oven to 400˚F. Cut the spaghetti squash in half and remove the seeds. Brush with olive oil and sprinkle with salt, then plate cut-side down in a roasting pan. Prick with a fork, then place in the oven and bake until the squash is just tender; around 35 to 45 minutes. You don’t want the squash to be overly soft but should be easily pierced by a knife. Remove and let cool slightly before removing the squash.
- While the squash is roasting, place a medium pan over medium heat. Add the farro and toast for a couple of minutes, until the grain smells warm. Add 2 cups of water, bring to a boil, reduce to a simmer, cover, and cook until the farro is tender; 35 to 40 minutes (see note).
- When the farro is tender, stir in the harissa. Then, assemble the bowls with a swoop of hummus, about 1 ½ cups of the spaghetti squash, and ¼ of the farro per bowl.
If using whole-grain farro, start the farro before starting the squash. Whole-grain farro takes longer to cook (upwards of an hour).
Keywords: hummus bowls