Stuffed Spaghetti Squash Broccoli Delight
A delicious and nutritious dish combining spaghetti squash, spicy Italian sausage, and broccoli, topped with melted cheddar cheese.
Ingredients
Main Ingredients
- 2 medium Spaghetti squash The star of the show, mimicking traditional pasta.
- 2 tablespoons Olive oil For drizzling, enhances natural flavors.
- to taste Salt and pepper Essential seasonings for flavor.
- 16 ounces Spicy Italian sausage Crumble for a flavorful filling.
- 10 ounces Broccoli florets About 4 to 5 cups, adds nutrition and crunch.
- 6 ounces Shredded cheddar cheese For topping, melty and rich.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides of the squash and sprinkle with salt and pepper.
Roasting the Squash
- Place the squash halves face down on a baking sheet lined with parchment paper.
- Roast in the oven for about 40-45 minutes or until the flesh is tender.
Cooking the Filling
- While the squash is roasting, heat a skillet over medium heat and cook the crumbled spicy Italian sausage until browned.
- Add the broccoli florets to the skillet and sauté for about 5-7 minutes until tender.
Combining the Filling
- In a large bowl, mix the cooked sausage and broccoli together, incorporating any drippings from the skillet.
Assembling the Dish
- Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands, leaving some intact for stability.
- Mix the scraped strands with the sausage and broccoli mixture.
- Fill each hollowed spaghetti squash half with the mixture and top with shredded cheddar cheese.
Final Baking
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Notes
Customize the filling with additional vegetables or swap the sausage for leftover chicken. To store leftovers, use an airtight container in the fridge for up to 4 days.