Spaghetti squash with broccolini and truffle oil. This naturally gluten-free "spaghetti" is a healthy and delicious pasta alternative.
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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
Course: Main Course
Cuisine: Italian
Keyword: Broccolini, Spaghetti Squash, Truffle Oil
Servings: 4 servings
Calories: 177kcal
Author: Lisa Bryan


  • 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