Broccoli, Sausage, and Cheddar Cheese Stuffed Spaghetti Squash

A cozy, savory, and wholesome meal that’s as visually impressive as it is delicious. Roasted spaghetti squash serves as the perfect vessel for a filling of browned Italian sausage, tender broccoli, and melty cheddar cheese. With a few overlapping prep steps, this meal goes from kitchen to table in 45–60 minutes.

🌿 Mindful Morsel: Broccoli is rich in antioxidants and fiber, supporting digestion and overall wellness. Using lean sausage and controlling cheese portions keeps this dish balanced and satisfying.

Ingredients

(Serves ~8 | Prep: 10–20 min | Oven: 25–40 min | Total: 45–60 min | ~360 calories per serving)

  • 1 large (or 2 small) spaghetti squash

  • 3 Tbsp olive oil

  • 16 oz spicy Italian sausage (cased or uncased, hot or mild)

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

  • 8 oz shredded cheddar cheese (sharp or mild)

  • Salt, to taste

  • Pepper, to taste

Instructions

  1. Preheat the oven: Set to 400°F (200°C).

  2. Soften the spaghetti squash: Microwave the whole squash for about 8 minutes (or until slightly softened) to make slicing safer.

  3. Prep broccoli: While the squash softens, toss florets with 1–2 Tbsp olive oil, salt, and pepper. Roast in the oven for 12–15 minutes until tender and lightly golden.

  4. Cook sausage: Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks.

  5. Prepare squash: Once slightly cooled, carefully slice the squash in half lengthwise. Scoop out the seeds. Poke the flesh all over with a fork and brush with olive oil, then sprinkle lightly with salt.

  6. Combine filling: Mix roasted broccoli with the browned sausage, most of the shredded cheddar, and a pinch of black pepper and red pepper flakes (to taste).

  7. Stuff squash: Spoon the sausage-broccoli-cheese mixture into the squash halves. Top with the remaining cheddar.

  8. Bake: Place stuffed squash halves in a baking dish with about ¼ inch of water in the bottom. Bake for 25–40 minutes, testing at 25 minutes — squash is done when a fork slides in easily.

  9. Serve: Let cool a few minutes. Slice each half into four portions, or scoop the squash and filling onto plates.

Tips

  • For a lighter version, swap half the cheese with part-skim mozzarella or a sprinkle of Parmesan.

  • Prep the sausage and broccoli ahead of time to reduce active cooking.

  • Leftovers store well in the fridge for 3–4 days and reheat beautifully in the oven or microwave.

  • Share extra broccoli with your pups — mine love a little bite!