A grey plate with brown rim topped with hummus, spaghetti squash, and farro.

Harissa Farro Bowls with Spaghetti Squash and Hummus

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dinner
  • Method: oven



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