Having two toddlers, one of which gives unfamiliar foods the stink eye, I am always looking for new ways to present foods in an exciting way. These are a fun dish to serve and have a great presentation, win win in my book. My kids love helping me build each bowl! It’s a great way to get your little ones to be a part of the cooking process, which can also help them be more open to new foods. If they are hesitant to eat this new dish, try adding in some pasta to give them something familiar to see. You can add or subtract anything to this, get creative and make it your own!
These individual bowls are great for kids and adults. Fill them with your favorite toppings, bake and enjoy! Healthy, filling and delicious.
- 2 medium spaghetti squash
- 2 cups sliced mushrooms
- 2 cups broccoli
- 1 cup baby spinach/chard/kale mix or SKS Pesto
- Your favorite oil for sautéing veggies (or veggie broth if avoiding oil)
- Himalayan pink salt, black pepper, 21 Seasoning Salute (Trader Joe’s), and oregano to taste
- 1 cup Classic Red Red Sauce or Crockpot Red Sauce (or any of your favorite pasta sauce)
- 1 cup Cashew Walnut Cream Sauce
- 1 cup farro
- 1 can cannellini beans
note: You can add or omit any veggies you like. Homemade marinara is always tasty but to make it an easy recipe you can always use your favorite jarred sauce. You can also replace the Cashew Walnut Cream Sauce with Mozzarella cheese or ricotta if you aren't concerned about it being totally vegan.
Preheat oven to 400. Cut the spaghetti squash in half and scrape out seeds, an ice cream scooper makes a great tool for scraping. Brush with oil (or veggie broth), salt and pepper. Place face down on parchment lined cookie sheet. Bake for 30-40 minutes or until fork pierces skin easily.
While the spaghetti squash is baking, cook farro by bringing a small pot of water to a boil. Rinse farro and cook for 20-25 minutes or until al dente.
Next rinse beans and set aside. Make Cashew Walnut Cream Sauce.
Then, sauté your veggies in a medium pan with oil (or veggie broth). Add salt, pepper, 21 Seasoning and oregano to taste. Once softened set aside.
Once spaghetti squash is done, take them out of the oven and use a fork to “spaghetti” the insides. Keep the “spaghetti” inside the skins. Top each spaghetti bowl with Farro, beans, sautéed veggies, cream sauce and pasta sauce.
Put back in the oven and bake for another 10 minutes. Serve in pasta bowls as a whole piece.