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.

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.