Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar Recipe

Let’s talk about the absolute joy of a dish that transforms basic, wholesome ingredients into something spectacular: Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar. Each golden squash half is packed to the brim with flavorful sausage, crisp-tender broccoli, and a glorious blanket of bubbling cheddar cheese. The result? A hearty, low-carb dinner baked right in its shell, combining rich flavor, creamy comfort, and a veggie base that always surprises. This meal is about simple steps leading to wonderfully satisfying results!

Ingredients You’ll Need

You won’t believe how a handful of familiar groceries can come together to make the best Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar. Every ingredient brings its own color, texture, and pop of flavor, making each bite balanced and memorable.

• Spaghetti squash: This magical gourd turns into tender, noodle-like strands when roasted, creating the perfect base for stuffing.
• Olive oil: Brushing the squash with olive oil adds richness and helps the edges caramelize beautifully in the oven.
• Salt and black pepper: These basics are all about brightening and amplifying everything else in the filling.
• Italian sausage: Pick your favorite sweet or spicy variety—its rich, savory flavor is key for that crave-worthy stuffing.
• Broccoli florets: They add color, crunch, and a fresh veggie lift to the mix.
• Onion: The base for any good filling, finely chopped onion brings sweetness and aromatic depth.
• Garlic: Just two cloves give the filling its mouthwatering aroma and irresistible savoriness.
• Red pepper flakes (optional): A pinch wakes up the entire dish with a gentle warmth; skip if you want it mild.
• Sharp cheddar cheese: This is your cheesy comfort layer—sharp cheddar melts down luxuriously and brings robust flavor.
• Fresh thyme leaves: Sprinkled at the end, thyme adds a pop of color and a subtly earthy finish that ties it all together.

How to Make Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar

Step 1: Prepare and Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C), grab your sharpest chef’s knife, and halve your spaghetti squash lengthwise with care. Scoop out those seeds (kids love helping with this part!), then brush each squash half with olive oil, season generously with salt and black pepper, and arrange them cut side down on a baking sheet. Roast for 35 to 40 minutes—you’re looking for a tender shell and beautifully golden edges.

Step 2: Cook the Sausage

While the squash is roasting, set a skillet over medium heat and toss in your Italian sausage, removed from its casing. Break it up with a wooden spoon as it cooks, browning it until it’s golden and cooked through. This step creates all those tasty sausage crumbles that bring serious flavor to the filling.

Step 3: Sauté the Vegetables

To that same skillet, add your chopped onion, minced garlic, and broccoli florets. Sauté everything together for 4 to 5 minutes, just until the broccoli is crisp-tender and the onions are translucent and aromatic. If you like a gentle kick, a sprinkle of red pepper flakes is the way to go here. Remove from the heat once the veggies are bright green and starting to soften.

Step 4: Fluff the Squash

Take the roasted squash out of the oven. Using a fork, gently scrape and fluff the strands so they resemble golden noodles—but leave them right inside their shells. This is where the dish gets its fun, edible bowl vibe!

Step 5: Stuff and Top

Spoon the sausage and broccoli mixture evenly into each squash half, making sure to get a perfect balance of sausage, veggies, and those flavorful drippings. Sprinkle with a generous handful of sharp cheddar cheese over each, covering the filling so it melts into gooey perfection.

Step 6: Bake Until Bubbling

Slide the stuffed squash back into the oven for 10 minutes. You’re watching for the cheese to melt, bubble, and maybe even crisp up in spots—pure cheesy bliss on top of the Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar.

Step 7: Garnish and Serve

Just before serving, sprinkle your masterpieces with plenty of fresh thyme leaves. This bright green garnish instantly makes the dish look bistro-worthy and packs a punch of fresh herbal aroma.

How to Serve Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar

Garnishes

For the finishing touch, a sprinkle of fresh thyme is always delightful, but don’t hesitate to add sliced green onions or even a dusting of extra cheddar if you’re feeling indulgent. A squeeze of fresh lemon over the top right before serving can also make the flavors pop and keep the dish feeling bright and lively.

Side Dishes

Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar is hearty on its own, but if you want something extra, crusty garlic bread or a green salad with a citrusy vinaigrette beautifully rounds out the meal. A tangy slaw or a platter of roasted fall veggies makes for a stunning, nourishing spread.

Creative Ways to Present

Serve each squash half in its own shell for a striking, bistro-style presentation—the golden cheese and flecks of thyme always impress! For parties or potlucks, you can slice the filled halves into wedges, or scoop the filling into smaller squash boats for individual servings. Don’t be shy about letting guests customize their own toppings, either!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar, simply store the cooled halves in an airtight container in the refrigerator. They’ll keep for up to three days and reheat like a dream—perfect for next-day lunches or an easy second dinner.

Freezing

For longer-term storage, Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar freezes surprisingly well. Let the stuffed squash halves cool, then wrap each tightly in plastic wrap and foil. Store them in the freezer for up to two months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, simply pop the squash back into the oven at 350°F (175°C) for about 20 minutes, or until heated through and the cheese is bubbling again. You can also microwave individual portions, but the oven gives you the best melty-cheesy finish and helps crisp up the topping.

FAQs

Can I make Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar vegetarian?

Absolutely! Swap out the sausage for your favorite plant-based alternative or use sautéed mushrooms for a hearty, umami-packed vegetarian version that’s every bit as satisfying.

How do I choose a ripe spaghetti squash?

Look for squash that feels heavy for its size, with a firm, unblemished shell and a rich, golden-yellow color. Avoid squash with soft spots or cracks for the freshest, best-textured result.

What’s the best way to make this dish spicier?

For a kick, use hot Italian sausage, increase the red pepper flakes, or even drizzle your finished squash with a little hot sauce or chili oil. It’s easy to tailor the heat level to your own taste!

Can I use other vegetables in the filling?

Definitely! While broccoli brings color and crunch, you can add diced bell peppers, spinach, or even chopped kale to the mix. It’s a great way to clear out the veggie drawer while keeping the dish vibrant.

What type of cheddar is best for baking in this recipe?

Sharp cheddar is classic for Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar because it melts beautifully and offers bold flavor, but experiment with aged, white, or smoked cheddar for your own twist.

Final Thoughts

I hope you’re as excited as I am to dive into making this Stuffed Spaghetti Squash with Sausage, Broccoli & Cheddar! It’s a brilliant way to celebrate cozy comfort food without feeling weighed down. Give it a try—the mix of savory sausage, fresh broccoli, and gooey cheddar right inside the squash is pure weeknight bliss.

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