Are you searching for a healthy yet delicious dish that packs a punch of flavor? Look no further than Stuffed Spaghetti Squash with Broccoli! This vibrant recipe combines the unique texture of spaghetti squash with the richness of spicy Italian sausage, creating a mouthwatering option for lunch or dinner. Not only is this dish gluten-free, but it’s also chock-full of nutrients, making it a wholesome choice for anyone looking to maintain a balanced diet.
The appeal of Stuffed Spaghetti Squash lies in its simplicity and versatility. It’s incredibly easy to prepare, requiring minimal ingredients and equipment. Plus, it’s a perfect recipe for meal prep—make several servings at once and enjoy throughout the week. The combination of the tender squash, savory sausage, and fresh broccoli creates a colorful and flavorful meal that is sure to impress your family and friends.
What’s more, the gooey melted cheddar cheese on top creates a delightful finishing touch, wrapping all the flavors together. If you haven’t yet tried cooking with spaghetti squash, this recipe is an excellent place to start! Let’s delve deeper into why you’ll absolutely love making this dish.
Why You’ll Love This Stuffed Spaghetti Squash with Broccoli
- Flavorful and Nutritious: The combination of spicy Italian sausage and fresh broccoli provides a deliciously savory and satisfying meal.
- Simple Preparation: Minimal prep time is required, making this dish perfect for busy weeknights.
- Guilt-Free Indulgence: With gluten-free ingredients and healthy veggies, you can indulge without the extra calories.
- Meal Prep Friendly: Prepare multiple servings in advance for an easy lunch or dinner that reheats beautifully.
- Family Friendly: This dish is loved by adults and kids alike, making it an excellent choice for family dinners.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to prepare your kitchen space and gather all necessary tools and ingredients. Start by preheating your oven to 400°F (200°C). This step is crucial as it ensures that your stuffed spaghetti squash will roast perfectly. You will need a large baking sheet lined with parchment paper for easy cleanup as the squash cooks.
Additionally, have a microwave on hand for softening the spaghetti squash. Using a sharp knife, make several large slits in the squash skins before microwaving. This will help steam the squash, making it easier to cut later. A large skillet is also needed for browning the sausage and cooking the broccoli.
After you have gathered your tools, make sure to wash and prep your vegetables. Chop the broccoli into small, bite-sized florets. Having everything ready will streamline the cooking process, allowing you to focus on creating a delicious dish without interruptions.
Ingredients
- 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
Step 1: Prepare the Spaghetti Squash
Begin by preheating your oven to 400°F (200°C). Take each spaghetti squash, making several large slits in the outer skin with a sharp knife. This helps to soften the skins when microwaved. Place the squash in the microwave for about 5 to 10 minutes until tender. Once cooked, carefully slice each squash in half lengthwise and scoop out the seeds and fibers.
Step 2: Season and Roast the Squash
Next, drizzle 2 tablespoons of olive oil over the cut sides of the squash and season them generously with salt and pepper. This step is essential, as it enhances the flavor of the squash. Place the squash halves cut-side down on your lined baking sheet and roast them in the middle of the oven for approximately 30 to 40 minutes, or until they are tender and easily pierced with a fork.
Step 3: Cook the Broccoli
While the spaghetti squash is roasting, bring a small saucepan of water to a boil. Add the chopped broccoli florets and blanch for about 4 minutes. This quick cooking time preserves the bright color and nutritional value of the broccoli. After blanching, drain the broccoli well. If you’re looking to streamline the process, you can opt to cook the broccoli directly with the sausage later on.
Step 4: Brown the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled spicy Italian sausage, cooking it for about 5 minutes until browned and fully cooked through. Once done, drain any excess fat from the skillet, then stir in your freshly blanched broccoli. Combine well to evenly distribute the sausage and vegetables.
Step 5: Stuff the Squash
Remove the roasted squash from the oven and carefully turn the halves cut-side up. Allow them to cool slightly before handling. Divide the sausage and broccoli mixture evenly among the four squash halves, leveling the filling off as you go. For the final touch, sprinkle shredded cheddar cheese generously over each stuffed half.
Step 6: Bake Until Golden
Return the stuffed spaghetti squash halves to the oven and bake at 400°F (200°C) for another 10 to 15 minutes, or until the cheese is melted and bubbly. The aroma that fills your kitchen will be irresistible, signaling that your delicious meal is almost ready!
Variations
- Protein: Swap spicy Italian sausage for chicken sausage, turkey, or for a vegetarian option, use lentils or quinoa.
- Vegetables: Feel free to add bell peppers, spinach, or zucchini for extra vegetables and flavor.
- Spices: Enhance the flavor by adding garlic powder, crushed red pepper flakes, or Italian seasoning.
Cooking Notes
- Make sure to choose spaghetti squash that is firm and free of soft spots for the best texture.
- If you like a crispy topping, switch your oven to broil for the last 2-3 minutes of cooking.
Serving Suggestions
- Serve warm, garnished with fresh herbs such as parsley or basil for added color.
- Pair with a light salad or crusty gluten-free bread for a complete meal.
Tips
- When choosing spaghetti squash, look for one that feels heavy for its size.
- Enhance flavor by experimenting with different types of cheese like mozzarella or goat cheese.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 20 grams
- Sodium: 600 milligrams
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed squash ahead of time, cover, and refrigerate it. Bake it just before serving for a quick meal.
How do I know when the spaghetti squash is done roasting?
The squash is done when it’s tender to the touch and a fork easily pierces through the flesh.
What can I use instead of cheddar cheese?
You can substitute with mozzarella, Monterey Jack, or a dairy-free cheese alternative for a different twist on flavors.
Is this recipe vegan-friendly?
This recipe is not vegan due to the sausage and cheese, but you can easily make it plant-based with meat substitutes and dairy-free cheese.
Conclusion
Stuffed Spaghetti Squash with Broccoli is not just a recipe; it’s a testament to wholesome cooking. This easy-to-make dish is filling, flavorful, and perfect for a variety of dietary preferences. Whether you’re preparing a meal for yourself or entertaining guests, this dish guarantees great satisfaction. Don’t hesitate to experiment with different ingredients to make it your own! We encourage you to try this recipe, share your thoughts, and make it a staple in your culinary repertoire. Happy cooking!
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Stuffed Spaghetti Squash with Broccoli
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
A healthy, delicious dish that combines spaghetti squash with spicy sausage and broccoli.
Ingredients
- 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
- Begin by preheating your oven to 400°F (200°C). Take each spaghetti squash, making several large slits in the outer skin with a sharp knife. This helps to soften the skins when microwaved. Place the squash in the microwave for about 5 to 10 minutes until tender. Once cooked, carefully slice each squash in half lengthwise and scoop out the seeds and fibers.
- Next, drizzle 2 tablespoons of olive oil over the cut sides of the squash and season them generously with salt and pepper. This step is essential, as it enhances the flavor of the squash. Place the squash halves cut-side down on your lined baking sheet and roast them in the middle of the oven for approximately 30 to 40 minutes, or until they are tender and easily pierced with a fork.
- While the spaghetti squash is roasting, bring a small saucepan of water to a boil. Add the chopped broccoli florets and blanch for about 4 minutes. This quick cooking time preserves the bright color and nutritional value of the broccoli. After blanching, drain the broccoli well. If you’re looking to streamline the process, you can opt to cook the broccoli directly with the sausage later on.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled spicy Italian sausage, cooking it for about 5 minutes until browned and fully cooked through. Once done, drain any excess fat from the skillet, then stir in your freshly blanched broccoli. Combine well to evenly distribute the sausage and vegetables.
- Remove the roasted squash from the oven and carefully turn the halves cut-side up. Allow them to cool slightly before handling. Divide the sausage and broccoli mixture evenly among the four squash halves, leveling the filling off as you go. For the final touch, sprinkle shredded cheddar cheese generously over each stuffed half.
- Return the stuffed spaghetti squash halves to the oven and bake at 400°F (200°C) for another 10 to 15 minutes, or until the cheese is melted and bubbly. The aroma that fills your kitchen will be irresistible, signaling that your delicious meal is almost ready!
Notes
You can prepare the stuffed squash ahead of time, cover, and refrigerate it. Bake it just before serving for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 600 milligrams
- Protein: 20 grams