This truffle oil spaghetti squash recipe is a simple and comforting dish, perfect for a chilly fall evening. It’s loaded with fresh, nutrient-dense vegetables and rich flavors. This recipe is versatile and can be prepared with additional seasonal veggies and fresh herbs and spices of choice.
2-3 cloves garlic, minced
1/2 medium yellow onion, diced
1 pound mushrooms, sliced
1 medium spaghetti squash
1 25 oz jar of tomato sauce of choice
1 teaspoon truffle oil
1 tablespoon olive oil
Sea salt to taste
INSTRUCTIONS FOR SPAGHETTI SQUASH:
Preheat the oven to 400 degrees fahrenheit.
Cut spaghetti squash in half lengthwise and remove the seeds from the center.
Lightly coat the bottom of a medium sized baking pan with olive oil and place the squash facedown.
Roast for 35-40 minutes until the flesh is tender and easy to scrape away from the peel.
Use a fork to remove the flesh of the squash away from the peel.
In a bowl toss together squash, 1 teaspoon truffle oil, and a pinch of salt.
INSTRUCTIONS FOR SAUCE:
Chop 1/2 medium yellow onion and set aside.
Mince 2-3 cloves of garlic and place into a medium sized pan.
Sauté onion and garlic until lightly brown.
Add in roughly 1 pound of sliced, white mushrooms.
Once mushrooms, onion, and garlic are throughly cooked add in pre-made tomato sauce of choice. I love using the 365 Everyday Value ‘Roasted Garlic’ tomato sauce from Whole Foods.
Once the sauce and vegetables have simmered for 5-10 minutes, serve on top of spaghetti squash just as you would regular pasta.