Stuffed Spaghetti Squash Broccoli (Printable Version)
Roasted spaghetti squash filled with sausage, broccoli, and melted cheddar cheese for a hearty meal.
# What You'll Need:
→ Spaghetti Squash
01 -
2 medium spaghetti squash
02 -
2 tablespoons olive oil
03 -
Salt and pepper to taste
→ Stuffing
04 -
1 tablespoon olive oil
05 -
16 ounces spicy Italian sausage, crumbled
06 -
10 ounces broccoli florets (about 4 to 5 cups), chopped
07 -
6 ounces shredded cheddar cheese
# Step-by-Step Guide:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
Return stuffed halves to the oven at 400°F and bake for 10 to 15 minutes until cheese is melted and bubbly.
# Additional Notes:
01 -
Microwaving the squash before cutting softens the skin and makes slicing easier.
02 -
Blanching broccoli preserves its color and texture, but it can also be cooked directly with sausage.