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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.

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)

Instructions

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

Notes

  • Chicken or turkey sausage can be used for a lighter option.
  • Add cream cheese or sour cream for extra creaminess.
  • Mozzarella or Monterey Jack can replace cheddar cheese.
  • Avoid overbaking to prevent the squash from becoming watery.

Nutrition

Find it online: https://cookedbymaya.com/stuffed-spaghetti-squash-with-broccoli-sausage-and-cheddar-cheese/