Description
A healthy, delicious dish that combines spaghetti squash with spicy sausage and broccoli.
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
- 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