Why You’ll Love This Recipe
- Healthy Alternative: Spaghetti squash serves as a low-carb, gluten-free substitute for traditional pasta, making this dish both light and satisfying.
- Simple Ingredients: With just four main components—spaghetti squash, Italian sausage, broccoli, and cheddar cheese—this recipe is straightforward and easy to prepare.
- Family-Friendly: The combination of flavors appeals to both adults and children, making it a versatile option for family dinners.
Ingredients
- 2 medium spaghetti squashes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 16 oz spicy Italian sausage, crumbled
- 10 oz broccoli florets (about 4 to 5 cups)
- 6 oz cheddar cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Spaghetti Squash:
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Cut each spaghetti squash in half lengthwise and remove the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet.
- Roast for 30 to 40 minutes, until tender.
- Prepare the Filling:
- While the squash is roasting, bring a pot of water to a boil. Add the broccoli florets and blanch for about 4 minutes. Drain well.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled sausage and cook until fully cooked, about 5 minutes. Drain any excess fat.
- Add the blanched broccoli to the sausage and mix to combine.
- Assemble and Bake:
- Once the spaghetti squash is roasted, remove from the oven and turn the halves cut-side up. Let them cool slightly.
- Divide the sausage and broccoli mixture evenly among the four squash halves.
- Top each with shredded cheddar cheese.
- Return to the oven and bake at 400°F (204°C) for an additional 10 to 15 minutes, until the cheese is melted and bubbly.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 20 minutes.
- Cooking Time: Approximately 40 minutes.
- Total Time: About 1 hour.
Variations
- Cheese Options: Substitute cheddar with pepper jack, mozzarella, or Gruyere for different flavor profiles.
- Vegetable Additions: Incorporate other vegetables like bell peppers, mushrooms, or spinach to enhance the nutritional value.
- Sausage Alternatives: Use mild Italian sausage or chicken sausage for a less spicy version.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating:
- Oven: Preheat to 350°F (177°C) and bake for about 30 minutes, until heated through.
- Microwave: Remove the filling from the squash shell and microwave separately for even heating.
FAQs
How do I choose a ripe spaghetti squash?
Look for a firm squash with a golden-yellow color and no soft spots. The skin should be hard and free of blemishes.
Can I make this recipe vegetarian?
Yes, substitute the sausage with plant-based alternatives or additional vegetables like mushrooms and bell peppers.
Is it necessary to blanch the broccoli?
Blanching helps retain the bright green color and tenderizes the broccoli slightly, but you can also sauté it directly with the sausage if preferred.
Can I use frozen broccoli?
Yes, thaw and drain the frozen broccoli before adding it to the sausage mixture to prevent excess moisture.
What’s the best way to cut spaghetti squash?
Use a sharp knife to cut off the ends, then slice it lengthwise. If the squash is too hard, microwave it for 5 minutes to soften before cutting.
How can I make this dish spicier?
Use hot Italian sausage and add red pepper flakes to the sausage mixture for extra heat.
Can I prepare this dish in advance?
Yes, assemble the stuffed squash ahead of time and refrigerate. When ready to serve, bake until heated through and the cheese is melted.
What other cheeses pair well with this dish?
Mozzarella, pepper jack, or Gruyere can be used for different flavor variations.
How do I prevent the squash from becoming watery?
After roasting, allow the squash to cool slightly and drain any excess liquid before adding the filling.
Is the sausage pre-cooked?
No, cook the crumbled sausage thoroughly in the skillet before mixing with the broccoli.
Conclusion
Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese is a wholesome and
Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese is a low-carb, gluten-free delight! This nutritious dish combines roasted spaghetti squash with spicy Italian sausage, tender broccoli, and melted cheddar cheese for a satisfying, family-friendly meal.
Ingredients
- 2 medium spaghetti squashes
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for sausage)
- 16 oz spicy Italian sausage, crumbled
- 10 oz broccoli florets (about 4–5 cups)
- 6 oz cheddar cheese, shredded
Instructions
- Roast the Spaghetti Squash:
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Cut the squash in half lengthwise, remove seeds, brush with olive oil, and season.
- Place cut-side down and roast for 30–40 minutes, until tender.
- Prepare the Filling:
- Blanch broccoli florets in boiling water for 4 minutes, then drain.
- Heat 1 tbsp olive oil in a skillet, cook sausage until browned, then combine with broccoli.
- Assemble and Bake:
- Flip roasted squash halves cut-side up and cool slightly.
- Divide filling among halves, top with cheddar cheese.
- Bake for 10–15 minutes at 400°F (204°C), until cheese is bubbly.
Notes
- Substitute cheddar with mozzarella or pepper jack for variety.
- For vegetarian options, replace sausage with plant-based alternatives or extra veggies.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American