Preheat the oven to 200°C.
Drizzle two tablespoons of olive oil over spaghetti squash halves and season with salt and pepper.
Wrap squash in foil and bake cut-side down on a tray for 25-30 minutes until tender.
Remove seeds and shred the cooked spaghetti squash flesh into strands with a fork.
Sauté chopped nutmeg squash, thyme, and garlic in two tablespoons of oil, then blend until smooth.
Fry Rond de Nice squash moons in oil until brown, then simmer with 60ml stock until tender.
Melt half the butter in a casserole and fry the onion for 2-3 minutes.
Stir in the spelt and cook for 2-3 minutes until translucent.
Add white wine and simmer until the liquid has mostly evaporated.
Gradually add hot stock one ladle at a time, stirring for 20-25 minutes until spelt is nearly tender.
Stir in truffle, truffle peelings, and butternut squash, cooking for 5 minutes until tender.
Off the heat, stir in remaining butter and parmesan, then season to taste.
Reheat the spaghetti squash and Rond de Nice squash moons in a pan.
Serve spelt in bowls topped with squash, purslane, and pecorino slices.