Harissa Farro Bowls with Spaghetti Squash and Hummus


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

On the subject of weeknight meals, some nights are a mash-up of all of the elements I prepped earlier within the week. My creativity takes a break, and I often simply toss gadgets collectively, making one thing barely bizarre however scrumptious. This recipe appears easy from the outset, but it surely’s the elements which can be the star.

Squash for days

I’m at all times a bit sluggish to select up a spaghetti squash within the colder months. Give me butternut, acorn, or delicata any day. I feel it is likely to be as a result of I at all times really feel a bit restricted by what I can do with spaghetti squash. Nevertheless, I feel it’s a beautiful ‘star of a dish’ sort of ingredient.

I’ll say, don’t really feel restricted by the spaghetti squash. I’m hard-pressed to think about a vegetable that wouldn’t work instead of the spaghetti squash. Strive roasted candy potato, butternut squash, root greens, asparagus, or summer time squash.

Why inexperienced harissa

Whereas any zippy inexperienced sauce would work for this dish (I instructed you this dish is straightforward!), I like harissa for the little bit of herby punch it brings. This combine brings all the things collectively in fast vogue.

Dietary swaps

This dish is already vegan, however if you wish to make it gluten-free, swap out the farro. One of many pleasant components of this recipe is the feel the farro lends the entire dish. With out the chewiness, it could be relatively one-texture. I’d extremely advocate making this with sorghum.

Prep forward

Every little thing on this dish may very well be prepped forward and reheated on the day. The harissa and hummus are each staples I take advantage of all through the week, and farro makes for a superb grain-bowl base. As a result of farro can maintain it’s texture properly, I wish to reheat warmth in a pan. Place in a pan, add about ½ cup of water, cowl, and prepare dinner over low till sizzling.


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

Harissa Farro Bowls with Spaghetti Squash and Hummus



1 Spaghetti Squash

1 cup pearled farro, raw

⅓ cup or so inexperienced harissa (recipe here)

½ cup hummus (plain or garlic are good decisions)


  • Preheat your oven to 400˚F. Lower the spaghetti squash in half and take away 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 within the oven and bake till the squash is simply tender; round 35 to 45 minutes. You don’t need the squash to be overly smooth however ought to be simply pierced by a knife. Take away and let cool barely earlier than eradicating the squash.
  • Whereas the squash is roasting, place a medium pan over medium warmth. Add the farro and toast for a few minutes, till the grain smells heat. Add 2 cups of water, deliver to a boil, scale back to a simmer, cowl, and prepare dinner till the farro is tender; 35 to 40 minutes (see be aware). 
  • When the farro is tender, stir within 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 utilizing whole-grain farro, begin the farro earlier than beginning the squash. Entire-grain farro takes longer to prepare dinner (upwards of an hour). 

A white background with two grey plates topped with hummus, farro, and spaghetti squash. Two smaller bowls with herbs and crushed red peppers.

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