Stuffed Spaghetti Squash Broccoli

This Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese brings together comforting flavors in a nutritious and colorful meal. It combines roasted spaghetti squash strands with savory sausage, tender broccoli, and melted cheddar for a filling dish that feels both hearty and fresh.

I first tried this recipe without any expectations and was instantly hooked by the combination of spicy sausage and fresh broccoli inside the sweet roasted squash. It quickly became a family favorite on busy weeknights when I needed something nutritious yet simple to prepare.

Ingredients

• Spaghetti squash: two medium-sized ones to provide the perfect boat for stuffing and plenty of strands that mimic pasta
• Olive oil: used for roasting the squash and cooking the sausage adds healthy fat and helps develop rich flavors
• Salt and pepper: to enhance all the natural ingredients without overpowering them
• Spicy Italian sausage: about sixteen ounces of crumbled sausage adds spice and protein choose a quality brand with good seasoning for best results
• Broccoli florets: around ten ounces gives this dish a fresh, slightly crunchy bite and plenty of green nutrition select bright green firm florets without yellowing
• Cheddar cheese: six ounces shredded for topping offers sharpness and creaminess that melts beautifully over the filling

Instructions

Softer Squash Prep:

Before cutting your squash, microwave each whole one for 5 to 10 minutes with several large slits in the skin. This makes the tough skin easier to cut, preventing accidents and saving effort.

Roast the Spaghetti Squash:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut each squash in half lengthwise and scoop out seeds and stringy fibers carefully. Drizzle two tablespoons of olive oil over the inside of each half. Season generously with salt and pepper. Place the squash halves cut side down on your baking sheet. Roast on the middle oven rack for 30 to 40 minutes until soft when pierced with a fork.

Prepare the Broccoli:

While the squash roasts, bring a small pot of water to a rolling boil. Quickly blanch your broccoli florets for about four minutes, then drain well. This blanching helps maintain a bright color and tender-crisp bite. Alternatively, you can skip blanching and cook the raw broccoli directly with the sausage for a softer texture.

Cook the Sausage:

Heat one tablespoon of olive oil in a large, deep skillet over medium heat. Add the crumbled spicy Italian sausage and cook for about five minutes, stirring occasionally to break it up evenly. When cooked through, drain any excess fat from the pan.

Combine Broccoli and Sausage:

Add the blanched broccoli to the cooked sausage in the skillet and toss together to combine evenly.

Stuff the Squash:

Once the squash is done roasting, remove the tray from the oven and turn the squash halves cut side up. Let them cool just slightly to handle. Fill each half evenly with the sausage and broccoli mixture, mounding gently if needed to level the filling. Sprinkle shredded cheddar cheese generously on top of each stuffed half.

Final Bake:

Return the stuffed squash to the oven set at 400 degrees Fahrenheit for another 10 to 15 minutes until the cheese melts and begins to turn golden. Serve warm and enjoy every comforting forkful.

I particularly love the spicy Italian sausage in this dish for the way it contrasts with the gentle sweetness of the squash. It reminds me of Sunday family dinners when everyone would gather around the table sharing stories while enjoying a warm, cheesy meal like this.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave just until warmed through to avoid drying out the squash or overcooking the broccoli.

Ingredient Substitutions

For a milder version, swap spicy Italian sausage for sweet or regular pork sausage. Cheddar can be replaced with mozzarella for a gooier melt or with a sharp gouda for a smoky twist. Use cauliflower florets instead of broccoli if preferred or if in season.

Serving Suggestions

Serve alongside a crisp green salad with lemon vinaigrette to lighten the meal. Garlic bread or crusty rolls complement this dish well and provide a fun way to scoop up any filling that may spill over. A glass of crisp white wine or sparkling water with lemon refreshes the palate.

This recipe brings comfort and health together in a delicious balance. Enjoy making it your own with the tips and substitutions provided.

FAQs about Recipes

→ How do you soften spaghetti squash before roasting?

Microwave the squash for 5 to 10 minutes to soften the skin, making it easier to cut and roast evenly.

→ Can I skip blanching the broccoli?

Yes, you can add raw broccoli florets directly to the sausage while cooking; blanching is optional to soften them.

→ What type of sausage works best in this dish?

Spicy Italian sausage is recommended for a flavorful, slightly spicy filling that complements the cheese and vegetables.

→ How long should the stuffed squash bake after filling?

Bake the stuffed squash for 10 to 15 minutes at 400°F to melt the cheddar cheese and heat through.

→ Can I use a different cheese than cheddar?

Yes, other cheeses like mozzarella or Monterey Jack can be used based on your preference for melty, mild flavors.

→ How do you ensure the squash is cooked properly?

Roast the squash cut-side down for 30 to 40 minutes until you can easily pierce it with a fork, indicating tenderness.