5 from 18 votes
Spaghetti Squash with Broccolini and Truffle Oil
This recipe combines roasted spaghetti squash strands with cooked broccolini and peas, finished with white truffle oil and pine nuts. The vegetable medley offers a variety of textures—from the tender squash strands to the slightly crisp broccolini and sweet peas—enhanced by the earthy aroma of truffle oil and the crunch of pine nuts.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
servings
Calories:
177 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 spaghetti squash medium
- 8 talks broccolini
- 1 cup peas frozen
- 1 tbsp white truffle oil or more, to taste
- 2 tbsp pine nuts or more, to taste
- salt to taste
- black 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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 177
% 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.