Broccoli, Sausage, and Cheddar Cheese Stuffed Spaghetti Squash

This stuffed spaghetti squash with sausage, broccoli, and cheddar is cozy, wholesome, and satisfying. A family-friendly dinner ready in under an hour.

Introduction

Golden roasted spaghetti squash makes the perfect base for this broccoli, sausage, and cheddar cheese stuffed spaghetti squash recipe. With tender broccoli florets, savory Italian sausage, and melty cheddar cheese baked right inside the squash shells, it’s a wholesome, comforting dinner that looks as good as it tastes. Ready in under an hour, this dish is perfect for weeknights yet impressive enough for guests.

🌿 Mindful Morsel

Broccoli provides fiber and antioxidants that support digestion and overall wellness, while lean sausage and portioned cheese keep this dish balanced. Spaghetti squash offers a nutrient-rich, lower-carb base that helps stabilize energy. Together, broccoli’s sulforaphane and olive oil’s healthy fats add natural anti-inflammatory properties, making this meal both comforting and supportive of long-term health.

Recipe Information

Servings: ~8

  1. Prep Time: 10–20 minutes

  2. Cook Time: 25–40 minutes

  3. Total Time: 45–60 minutes

  4. Calories per Serving: ~360

Ingredients

  • 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 (about 4–5 cups)

  • 8 oz shredded cheddar cheese (sharp or mild)

  • Salt, to taste

  • Pepper, to taste

Instructions

Preheat oven: Set to 400°F (200°C).

  1. Soften squash: Microwave whole squash 8 minutes to make slicing safer.

  2. Prep broccoli: Toss florets with 1–2 Tbsp olive oil, salt, and pepper. Roast 12–15 minutes until tender and lightly golden.

  3. Cook sausage: Brown Italian sausage in a skillet over medium heat, breaking it into crumbles.

  4. Prepare squash: Slice cooled squash in half lengthwise, scoop out seeds, poke flesh with a fork, brush with olive oil, and season with salt.

  5. Mix filling: Combine roasted broccoli, browned sausage, most of the cheddar, and black pepper (plus red pepper flakes, if desired).

  6. Stuff squash: Spoon filling into squash halves and top with remaining cheddar.

  7. Bake: Place squash halves in a baking dish with ¼ inch water at the bottom. Bake 25–40 minutes, until squash is tender and cheese melted.

  8. Serve: Let cool slightly, then slice each half into portions or scoop onto plates.

Tips/Notes

  • Lighter Option: Use part-skim mozzarella or swap in Parmesan for half the cheddar.

  • Meal Prep Friendly: Cook sausage and broccoli ahead of time for quicker assembly.

  • Storage: Keeps 3–4 days in the fridge; reheat in oven or microwave.

  • Dog-Friendly Bonus: Share plain roasted broccoli florets with your pups — mine love a little taste!

Social Media Callout

This stuffed spaghetti squash with sausage, broccoli, and cheddar is hearty, family-friendly, and ready in under an hour. Save it for your weeknight dinner lineup and share your photos by tagging @mmmindfulmorsels on Instagram!