Spaghetti Squash with Broccolini and Truffle Oil
Posted by Lisa on October 10, 2016 / 5 Comments
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.
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. 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.
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.
- 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.
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