This week, I decided to turn it into a hearty dish, combining it with broccolini, peas, pine nuts and truffle oil for a wonderfully earthy taste.
Let me tell you, truffle oil is one of my all-time favorite ingredients, along with truffle salt. I use them in so many dishes, from homemade fries and mashed potatoes to root vegetable purees and even popcorn! The flavor it imparts is simply divine - a rich, earthy taste that's truly unique. Before you get started though, there are two things you need to know.
- Firstly, use it sparingly! A little really does go a long way.
- Secondly, always buy the smallest bottle you can. I made the mistake of buying a large bottle in the past, thinking it was better value for money, but truffle oil doesn't have a long shelf life.
When it's past its prime, it can taste quite unpleasant, and trust me, you don't want that flavor in your dish! So, remember - small and sparingly is the way to go. Once you have roasted the spaghetti squash, the rest of the recipe is a breeze. I have used broccolini in this dish, but if you can't find it, broccoli florets will work just as well. Did you know that most supermarkets actually label broccolini as "baby broccoli," when it's actually a hybrid vegetable of broccoli and Chinese broccoli? Now you do!
To bring everything together, simply boil your broccoli until it's tender, add some peas and mix it all with the spaghetti squash. Drizzle the truffle oil on top and finish with some pine nuts for a delicious, elegant meal that's perfect for autumn.
How To Freeze Spaghetti Squash with Broccolini and Truffle Oil:
As directed in the recipe, prepare the broccolini and spaghetti squash.
- Give the mixture time to completely cool.
- Place the mixture in a freezer-safe bag or airtight container.
- Date and contents should be written on the container or bag.
- Put the bag or container in the freezer.
How To Refrigerate Spaghetti Squash with Broccolini and Truffle Oil:
- Cook the spaghetti squash and broccolini according to the recipe instructions.
- Allow the mixture to cool slightly.
- Transfer the mixture to an airtight container.
- Label the container with the date and contents.
- Place the container in the refrigerator.
How To Reheat Spaghetti Squash with Broccolini and Truffle Oil:
Take the spaghetti squash and broccolini container out of the freezer or fridge.
- If the mixture is frozen, let it defrost overnight in the fridge.
- Set the oven's temperature to 350°F (180°C).
- Put the mixture in a baking dish that can go in the oven.
- Add some truffle oil on top.
- The dish is covered with foil.
- Bake for 20 to 30 minutes, or until well heated.
- Dispense and savor!
FAQ’s
Can I use regular broccoli instead of broccolini in this recipe?
Yes, you can use regular broccoli florets instead of broccolini.
Can I use a different type of nut instead of pine nuts?
Yes, you can use any type of nut you prefer, such as almonds or walnuts.
How long does spaghetti squash last in the fridge?
Cooked spaghetti squash can last up to 5 days in the fridge when stored in an airtight container.
Can I freeze spaghetti squash with the other ingredients?
Yes, you can freeze this dish by storing it in an airtight container in the freezer for up to 3 months.
Conclusion
Spaghetti squash is a wonderful and adaptable veggie that can be used in a variety of dishes. This tasty and nourishing spaghetti squash dish with broccolini, peas, pine nuts, and truffle oil may be simply reheated and enjoyed for days. To get the greatest flavor, keep in mind to use truffle oil sparingly and to choose a small container. This recipe is likely to please your palate whether you want to freeze, chill, or reheat it.
SPAGHETTI SQUASH WITH BROCCOLINI AND TRUFFLE OIL
Ingredients
- 1 medium spaghetti squash
- 8 stalks broccolini
- 1 cup frozen peas
- 1 tablespoon white truffle oil, or more, to taste
- 2 tbsp pine nuts, or more, to taste
- salt and 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.
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