Everyone needs some truffle in their lives if you want my opinion. This recipe is easy and you can dress it up with whatever veggies or proteins you like!
Ingredients:
1 medium spaghetti squash
Truffle infused olive oil
1/2 cup milk of choice
1/2 cup plain greek yogurt
You can sub DF here
Shredded Cheese of choice
1 tsp garlic powder
1 tsp onion powder
2 tsp truffle salt or reg salt
2 handfuls arugula or spinach
Veggies of choice, I use mushrooms
Cooked chicken, optional
I use pre baked chicken breast, rotisserie would work well
Directions:
Preheat oven to 425 degrees F, line a baking sheet with parchment paper
Microwave squash for 5 minutes, this makes it 100x easier to cut in 1/2, i wrap in a wet paper towel to cook
Cut squash in half the hot dog way (remember that from school?), scoop out guts/seeds
Roast squash cut side down for 20 minutes
While roasting prep/cook veggies and chicken. I like to cook my veggies in the truffle oil
Remove squash from the oven, flip and drizzle each side with truffle olive oil and sprinkle with the garlic and onion powder
Roast cut side up for 15 more minutes. Remove from the oven
While roasting, make your sauce:
On low to medium heat, add in the milk, greek yogurt, a little dash of the truffle olive oil and truffle salt. Stir until combined.
Once combined, add in arugula, mushrooms and chicken. Combine. At this point the squash should be ready.
Using a fork, scrape the sides so the spaghetti is forming and coming apart, remove it all from the squash and set aside, for aesthetic purposes feel free to save the shells
Add squash to pan, combine.
Top with some shredded cheese.
I like to pop mine back in the shells oven, topped with cheese and roast for another 5-10 minutes to brown the cheese
Enjoy! Please share with me if you make it, I would love to know how you enjoyed yours!
Save me on Pinterest!
Comments