Entree, Featured, Food

Truffle Oil Spaghetti Squash with Savory Garlic Tomato Sauce

October 24, 2015

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


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.


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.

Bon appétit! 

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