Downshiftology · by Lisa Bryan★ 5.0 (6)
Spaghetti Squash with Broccolini and Truffle Oil
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 25%
CARBS 49G68% OF CAL
14G FIBER0G ADDED17G INTRINSIC18G OTHER17G TOTAL SUGAR
FAT 9G30% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash tossed with tender broccolini, peas, and pine nuts, finished with truffle oil. Light yet satisfying. An elegant autumn dish with earthy, nutty depth.
mainitalianpasta🍲 stockpotdairy freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 25%
CARBS 49G68% OF CAL
14G FIBER0G ADDED17G INTRINSIC18G OTHER17G TOTAL SUGAR
FAT 9G30% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 398mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1370mg
- Calcium
- 227mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.