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.
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.