Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese

Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese

Introduction

Hello, friends! Today I’m excited to share a simple and delicious recipe for Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese. It’s a wonderful dish that’s not only tasty but also healthy, featuring the goodness of squash, veggies, and sausage all in one bowl.

Why Make This Recipe

This recipe is perfect for those who want a hearty meal without using pasta. Spaghetti squash acts like spaghetti when cooked and is a great low-carb option. With flavorful sausage, fresh broccoli, and melted cheddar cheese on top, this dish is sure to please everyone at the table!

How to Make Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese

Ingredients:

• 1 medium spaghetti squash
• 1 cup broccoli florets, chopped
• 1 cup cooked sausage (Italian or any preferred type)
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: red pepper flakes or garlic powder for added flavor

Directions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil inside and sprinkle with salt and pepper.

2. Place the squash halves, cut-side down, on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily shredded with a fork.

3. While the squash is roasting, heat some olive oil in a skillet over medium heat. Add the chopped broccoli and sauté for 3-4 minutes until it’s tender. Then stir in the cooked sausage and mix well.

4. Once the spaghetti squash is cooked, take it out of the oven and let it cool for a few minutes. Use a fork to shred the squash into spaghetti-like strands.

5. In a large bowl, combine the shredded spaghetti squash, sautéed broccoli, sausage, and half of the cheddar cheese. Mix until everything is combined nicely.

6. Stuff the mixture back into the squash halves and sprinkle the rest of the cheddar cheese on top.

7. Put the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

8. Take it out of the oven, let it cool a bit, and serve warm.

How to Serve Stuffed Spaghetti Squash

Serve the stuffed spaghetti squash warm, right from the oven. It makes a lovely main dish. You can also add a side salad to make the meal even more filling!

How to Store Stuffed Spaghetti Squash

If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze the stuffed squash, but it’s best to eat it fresh.

Tips to Make Stuffed Spaghetti Squash

• Make sure to roast the squash until it’s soft so it’s easier to shred.
• For extra flavor, add your favorite spices like garlic powder or red pepper flakes.
• Feel free to use different types of sausage or even ground turkey for a leaner option.

Variation (If Any)

You can change the vegetables to your liking! Spinach, bell peppers, or mushrooms would make good substitutes or additions to this dish.

FAQs

Can I use a different type of cheese?
Yes, you can use mozzarella or Monterey Jack instead of cheddar cheese!

Can I make this dish vegetarian?
Absolutely! Just skip the sausage and use more vegetables or some beans for protein.

How do I know when the spaghetti squash is done cooking?
It’s done when the flesh is soft and can easily be shredded with a fork.

Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese

A hearty and healthy dish featuring spaghetti squash stuffed with sautéed broccoli, flavorful sausage, and melted cheddar cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1 medium spaghetti squash Cut in half lengthwise
• 1 cup broccoli florets, chopped
• 1 cup cooked sausage Italian or any preferred type
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil Plus more for drizzling
• to taste salt and pepper
• to taste red pepper flakes or garlic powder Optional for added flavor

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C).
• Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil inside and sprinkle with salt and pepper.
• Place the squash halves, cut-side down, on a baking sheet.

Cooking

• Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily shredded with a fork.
• While the squash is roasting, heat some olive oil in a skillet over medium heat. Add the chopped broccoli and sauté for 3-4 minutes until it’s tender.
• Stir in the cooked sausage and mix well.
• Once the spaghetti squash is cooked, take it out of the oven and let it cool for a few minutes. Use a fork to shred the squash into spaghetti-like strands.
• In a large bowl, combine the shredded spaghetti squash, sautéed broccoli, sausage, and half of the cheddar cheese. Mix until everything is combined nicely.
• Stuff the mixture back into the squash halves and sprinkle the rest of the cheddar cheese on top.
• Put the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
• Take it out of the oven, let it cool a bit, and serve warm.

Notes

Great served with a side salad. Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use. Make sure to roast the squash until it’s soft for easier shredding.

Keyword cheesy squash, Healthy Dinner, low-carb meal, stuffed spaghetti squash, vegetable stuffed squash