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Stuffed Spaghetti Squash Broccoli: 7 Irresistible Tips

Stuffed Spaghetti Squash Broccoli
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A delicious and nutritious dish featuring spaghetti squash stuffed with spicy Italian sausage and broccoli, topped with melted cheddar cheese.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 16 ounces spicy Italian sausage, crumbled
  • 10 ounces broccoli florets (about 4 to 5 cups), chopped
  • 6 ounces shredded cheddar cheese

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Microwave each spaghetti squash for 5 to 10 minutes to soften the skin, making several large slits prior to microwaving.
  2. Cut each squash in half lengthwise and remove seeds and fibers. Drizzle 2 tablespoons olive oil over cut sides and inside of each half. Season generously with salt and pepper.
  3. Place squash halves cut-side down on the prepared baking sheet. Roast on middle oven rack for 30 to 40 minutes until tender when pierced with a fork. Remove from oven.
  4. Bring a small saucepan of water to a boil. Add broccoli florets and blanch for about 4 minutes. Drain well. Alternatively, skip blanching and cook broccoli with sausage.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled sausage, cooking about 5 minutes until browned and cooked through. Drain excess fat. Stir in blanched broccoli.
  6. Turn roasted squash halves cut-side up and let cool slightly. Divide sausage and broccoli mixture evenly among the 4 halves and level the filling. Top each with shredded cheddar cheese.
  7. Return stuffed halves to the oven at 400°F and bake for 10 to 15 minutes until cheese is melted and bubbly.

Notes

    Nutrition

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