Description
A delicious and nutritious dish featuring spaghetti squash stuffed with spicy Italian sausage and broccoli, topped with melted cheddar cheese.
Ingredients
Scale
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 16 ounces spicy Italian sausage, crumbled
- 10 ounces broccoli florets (about 4 to 5 cups), chopped
- 6 ounces shredded cheddar cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Return stuffed halves to the oven at 400°F and bake for 10 to 15 minutes until cheese is melted and bubbly.
Notes
- Fragrant Italian sausage can be substituted with mild sausage according to preference.
- Experiment with different types of cheese for varying flavors.
- Serve with a side salad for a more complete meal.
- Prep Time: 20 minutes
- Cook Time: 40-55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed half
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg