When it comes to weeknight meals, some nights are a mash-up of all the components I prepped earlier in the week. My creativity takes a break, and I usually just toss items together, making something slightly weird but delicious. This recipe seems simple from the outset, but it’s the components that are the star.
Squash for days
I’m always a bit slow to pick up a spaghetti squash in the colder months. Give me butternut, acorn, or delicata any day. I think it might be because I always feel a bit limited by what I can do with spaghetti squash. However, I think it’s a wonderful ‘star of a dish’ kind of ingredient.
I will say, don’t feel limited by the spaghetti squash. I’m hard-pressed to think of a vegetable that wouldn’t work in place of the spaghetti squash. Try roasted sweet potato, butternut squash, root vegetables, asparagus, or summer squash.
Why green harissa
While any zippy green sauce would work for this dish (I told you this dish is simple!), I love harissa for the bit of herby punch it brings. This mix brings everything together in quick fashion.
This dish is already vegan, but if you want to make it gluten-free, swap out the farro. One of the delightful parts of this recipe is the texture the farro lends the whole dish. Without the chewiness, it would be rather one-texture. I’d highly recommend making this with sorghum.
Everything in this dish could be prepped ahead and reheated on the day. The harissa and hummus are both staples I use throughout the week, and farro makes for an excellent grain-bowl base. Because farro can hold it’s texture well, I like to reheat heat in a pan. Place in a pan, add about ½ cup of water, cover, and cook over low until hot.
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).