Print

Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese

Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese
Print Recipe

Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese is an easy, comforting dinner that the whole family will love. Tender strands of roasted spaghetti squash are filled with savory Italian sausage, vibrant broccoli, and melty cheddar cheese for a satisfying, low-carb meal. Naturally gluten-free and keto-friendly, this dish is a delicious alternative to traditional pasta recipes—and it’s easy to adapt for dairy-free diets by using dairy-free cheese.

Ingredients

Scale

Spaghetti Squash

  • 2 medium spaghetti squash

  • 2 tablespoons olive oil

  • Salt and black pepper, to taste

Stuffing

  • 1 tablespoon olive oil

  • 16 oz spicy Italian sausage, crumbled

  • 10 oz broccoli florets (about 4–5 cups)

  • 6 oz cheddar cheese, shredded

Instructions

How to Roast Spaghetti Squash

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Cut each spaghetti squash in half lengthwise and scrape out the seeds and fibers.

    • Tip: To make cutting easier, microwave the whole squash for 5–10 minutes first (pierce with slits before microwaving).

  3. Drizzle olive oil over the cut sides and inside of the squash. Season generously with salt and pepper.

  4. Place squash halves cut-side down on the baking sheet.

  5. Roast for 30–40 minutes, until tender and easily pierced with a fork. Remove from the oven.

Prepare the Broccoli

  • Bring a small pot of water to a boil. Blanch broccoli florets for 4 minutes, then drain well.

    • Alternative: Skip blanching and cook the broccoli directly with the sausage in the skillet.

Cook the Sausage

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.

  2. Add the crumbled sausage and cook for about 5 minutes, until fully cooked.

  3. Drain excess fat if needed.

  4. Stir in the broccoli until evenly combined.

How to Stuff the Spaghetti Squash

  1. Turn the roasted squash halves cut-side up and let them cool slightly.

  2. Divide the sausage and broccoli mixture evenly among the squash halves.

  3. Top with shredded cheddar cheese.

  4. Return to the oven and bake at 400°F for 10–15 minutes, until the cheese is melted and bubbly.

  5. Serve hot.

Notes

  • Dairy-Free: Use dairy-free cheddar cheese or nutritional yeast.

  • Vegetarian: Replace sausage with mushrooms or plant-based sausage.

  • Extra Flavor: Add garlic, red pepper flakes, or smoked paprika to the sausage.

  • Meal Prep: These reheat well and make excellent leftovers for lunch.

  • Cheese Swap: Mozzarella, Monterey Jack, or sharp white cheddar all work well.

Find it online: https://biteseason.com/stuffed-spaghetti-squash-with-broccoli-sausage-and-cheddar-cheese/