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
