Spaghetti Squash with Broccolini and Truffle Oil
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
4 servings
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Calories
177 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash with Broccolini and Truffle Oil
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Hearty and delicious autumn recipe with spaghetti squash, broccolini, peas, pine nuts and truffle oil.
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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
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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 Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
48mg
(2%)
Potassium
379mg
(11%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
920IU
(18%)
Vitamin C
38mg
(42%)
Calcium
79mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 48mg | 2% |
| Potassium | 379mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 38mg | 42% |
| Calcium | 79mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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