Spaghetti Squash with Broccolini and Truffle Oil
Hearty and delicious autumn recipe with spaghetti squash, broccolini, peas, pine nuts and truffle oil.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 4 servings
- 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
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.
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