Spaghetti Squash with Broccolini and Truffle Oil

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I’m still on a spaghetti squash kick after filming my How to Cook Spaghetti Squash video. This week I’ve turned the lovely autumn vegetable into a hearty recipe with broccolini, peas, pine nuts and truffle oil.

Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.

I’ve realized in the last week that there are two distinct groups of people, those who say “fall” and those who say “autumn.” Historically, I’ve referred to our current season as fall, but with so many friends in Europe who’ve been posting autumn things lately that I find myself using that term more often. There’s just something about it that seems a bit more…elegant. More British proper, don’t you think? Perhaps we should take a completely unscientific poll – what do you say more often?

After filming my Spaghetti Squash video I Googled spaghetti squash recipes for a little recipe inspiration. I had loads of leftovers from two medium-sized squash and while it’s delicious to eat plain, I kinda wanted to jazz it up. Just as I did when I combined spaghetti squash with Brussels sprouts and crispy shallots. Unfortunately, there weren’t a ton of recipes that grabbed my attention. And those that did, well, they were loaded with oozy, melted cheese. Tantalizing, yes, but since many of you are dairy-free, I was intent on keeping this recipe veggie based yet full of flavor. That’s where my secret ingredient, truffle oil, comes in.

Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.

Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.

Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.

Truffle oil is a favorite ingredient of mine along with truffle salt, which I’ve used on this simple breakfast recipe. Either of those are also great on homemade fries, mashed potatoes, root vegetable purees, popcorn, you name it. Truffle oil imparts a lovely, rich earthiness that’s quite unique.

But before you dive in, let me give you two tips: 1) use it sparingly – a little definitely goes a long way, and 2) buy the smallest bottle you can. Years ago I bought a large bottle thinking it was a better savings, yet truffle oil doesn’t have a long shelf life. And when used past it’s prime it can tastes quite putrid, which is never a flavor profile you aspire to have. So remember small and sparingly and you’ll do fine!

After you roast the spaghetti squash the rest of this recipe comes together easily. I used broccolini in this recipe but you could also use broccoli florets if you can’t find broccolini.

Fun fact of the day: did you know most supermarkets are wrong when they label broccolini as “baby broccoli.” Yep, it’s actually not baby broccoli but a hybrid vegetable of broccoli and Chinese broccoli. Whichever broccoli you use, just boil until tender along with some peas, then mix with the spaghetti squash, drizzle with truffle oil and top with pine nuts. Easy, delicious and “autumn” elegant.

Enjoy!

Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.

Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.

Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.

Spaghetti Squash with Broccolini and Truffle Oil

5 from 6 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

Hearty and delicious autumn recipe with spaghetti squash, broccolini, peas, pine nuts and truffle oil.

Ingredients 
 

  • 1 medium spaghetti squash
  • 8 stalks broccolini
  • 1 cup frozen peas
  • 1 tbsp white truffle oil, or more, to taste
  • 2 tbsp pine nuts, or more, to taste
  • salt and pepper, to taste

Instructions 

  • Follow these directions to cook the spaghetti squash.
  • When the spaghetti squash is approximately 10 minutes from being done, bring a large pot of water to a boil and cook the broccolini for 2 minutes, then add the peas and cook 1-2 minutes more. If you have extra large/thick stalks of broccolini, slice them in half lengthwise before boiling.
  • Drain the broccolini and peas in a colander.
  • Mix the cooked spaghetti squash with the broccolini and peas. Drizzle with truffle oil and top with pine nuts, salt and pepper.

Nutrition

Calories: 177kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 379mg | Fiber: 5g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 38mg | Calcium: 79mg | Iron: 1.7mg
Course: Main Course
Cuisine: Italian
Keyword: Broccolini, Spaghetti Squash, Truffle Oil
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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14 Comments

  1. I am so over with the hot summer days! I can’t wait for squashes to start showing up in the market and hopefully get my hands on a spaghetti squash or two to make this. :)5 stars

  2. What a delicious way to enjoy spaghetti squash! Sounds like such a simple but decadent dish.5 stars

  3. I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!5 stars

  4. We deffo say Autumn being in the UK, but Fall just sounds so much more romantic?

    This looks gorgeous! Squash pasta is a real fav in this house, and truffle oil, OH MY, what a treat! I’ll give this a go but with some roasted broccoli, all about that crunch!5 stars

    1. Hi Shannon – The brand I have is called Casa Truffle and believe I found it at Whole Foods. :)

    1. It’s funny, the more I’ve said “fall” in the last week, the more it started sounding weird. I definitely think I’m leaning towards autumn now. ;) Thanks Liz!