Spaghetti Squash and Farro Casserole Recipe

Ingredients

• 2 spaghetti squash, halved and seeded
• 2 c. root vegetables (e.g. turnip and rutabaga), cut into large dice
• ½ c. olive oil
• 1 large onion, chopped
• 1 c. dry white wine
• 2 c. farro
• 8 c. vegetable stock
• 3 cipollini onions, thinly sliced
• 6 eggs
• ½ c. flour (Clean Plates recommends using unbleached white flour, or trying spelt flour)
• ¼ c. organic heavy cream
• 1 c. semi-hard sheep’s milk cheese (Back Forty West uses Coomersdale from Bonnit View farms), shredded
• 2 c. fresh bread crumbs
• 1 tsp. tarragon
• 1 tsp. parsley
• Sea salt
• Pepper