Name: Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium spaghetti squash; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 12 oz Italian sausage; 2 cups broccoli florets; 2 cloves garlic, minced; 1 1/2 cups shredded cheddar cheese; 1/4 teaspoon red pepper flakes (optional)

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This stuffed spaghetti squash with broccoli, sausage, and cheddar cheese is one of my favorite ways to turn simple ingredients into a cozy, satisfying meal. I love how the roasted squash strands act like noodles while soaking up all the savory flavors from the sausage and cheese. It feels comforting and hearty, but still lighter than a traditional pasta dish.

Why You’ll Love This Recipe

I love this recipe because it’s filling without feeling heavy. I enjoy how the sweetness of the spaghetti squash balances the savory sausage and sharp cheddar cheese. It’s also a great all-in-one meal that looks impressive but is actually very easy to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

spaghetti squash
olive oil
salt
black pepper
Italian sausage
broccoli florets
garlic, minced
cheddar cheese, shredded
red pepper flakes (optional)

Directions

I start by cutting the spaghetti squash in half lengthwise, removing the seeds, and brushing it with olive oil, salt, and pepper. I roast it cut-side down until tender, then scrape the flesh into strands with a fork. While the squash roasts, I cook the sausage in a skillet until browned, then add the broccoli and garlic and cook until the broccoli is tender. I stir the spaghetti squash strands into the skillet and mix everything together. I spoon the mixture back into the squash shells, top with shredded cheddar cheese, and bake until the cheese is melted and bubbly.

Servings and Timing

I usually make this recipe to serve 4 people.
Preparation time: about 15 minutes
Cooking time: about 45 minutes
Total time: approximately 1 hour

Variations

I sometimes use chicken sausage or turkey sausage for a lighter option. When I want extra creaminess, I mix in a little cream cheese or sour cream before stuffing the squash. I also enjoy adding mushrooms or swapping cheddar for mozzarella or Monterey Jack cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven or microwave until heated through. If it feels dry, I add a small splash of water or broth before reheating.

FAQs

Can I cook the spaghetti squash ahead of time?

I often roast the squash ahead and store the strands in the fridge to save time later.

What type of sausage works best?

I like using Italian sausage, either mild or spicy, depending on how much heat I want.

Can I make this recipe vegetarian?

I skip the sausage and add extra broccoli or mushrooms for a meatless version.

How do I know when spaghetti squash is done roasting?

I check that the flesh easily pulls into strands with a fork and feels tender.

Can I freeze stuffed spaghetti squash?

I don’t usually freeze it because the squash can become watery, but it can work if tightly wrapped.

Conclusion

Stuffed spaghetti squash with broccoli, sausage, and cheddar cheese is a comforting, flavorful meal I love making when I want something hearty but wholesome. It’s easy to customize, satisfying, and always a great way for me to enjoy spaghetti squash in a delicious, filling way.

Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese

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A cozy and satisfying stuffed spaghetti squash filled with savory sausage, tender broccoli, and melted cheddar cheese, offering a lighter yet hearty alternative to pasta.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Low Calorie

Ingredients

2 medium spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
12 oz Italian sausage
2 cups broccoli florets
2 cloves garlic, minced
1 1/2 cups shredded cheddar cheese
1/4 teaspoon red pepper flakes (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds.
Brush the cut sides with olive oil and season with salt and black pepper.
Place the squash cut-side down on a baking sheet and roast for 35–40 minutes, until tender.
While the squash roasts, cook the Italian sausage in a skillet over medium heat until browned.
Add broccoli florets and minced garlic to the skillet and cook for 4–5 minutes, until broccoli is tender.
Once the squash is done, scrape the flesh into strands using a fork.
Add the spaghetti squash strands to the skillet and toss to combine with the sausage and broccoli.
Spoon the mixture back into the squash shells.
Top evenly with shredded cheddar cheese and red pepper flakes if using.
Bake for an additional 8–10 minutes, until the cheese is melted and bubbly.