Roasted strands of tender spaghetti squash cradle a bold filling of spicy Italian sausage, vibrant broccoli florets, and melty cheddar cheese, turning an ordinary weeknight into a celebration of color and flavor. This intermediate-level dinner recipe clocks in at about an hour of hands-on and baking time, plus a short 10-minute rest that lets all those lively flavors come together in perfect harmony. The contrast between the silky squash threads and the hearty sausage makes every bite feel like a cozy hug, while the garlic and red pepper flakes spark just enough heat to keep things interesting without stealing the show.
I still remember the first time I dug into one of these squash halves straight from the oven—the cheddar was oozy, the sausage had crispy edges, and the broccoli added pops of green brightness. It was such a satisfying mash-up of textures that I found myself reaching for seconds before I even realized what was happening. Whether you’re serving this as the star of a simple family dinner or bringing it to a casual gathering, it’s sure to impress everyone at the table. It’s a deliciously balanced dish that feels indulgent yet stays on the lighter side, clocking in at around 450 calories per serving. Best of all, you can customize it with turkey sausage, extra veggies, or even make it vegetarian!
KEY INGREDIENTS IN STUFFED SPAGHETTI SQUASH WITH BROCCOLI SPICY ITALIAN SAUSAGE AND CHEDDAR CHEESE
Every ingredient in this recipe plays a starring role to create layers of taste and texture that complement each other beautifully.
- Spaghetti squash
The superstar base of the dish, its flesh shreds into noodle-like strands with a delicate, nutty flavor. When roasted, it develops slightly caramelized edges that add a hint of crispness to every forkful.
- Olive oil
Coats the squash halves to help them roast evenly and encourages those golden-brown accents. It also brings out the natural sweetness of the squash.
- Salt and pepper
Simple seasonings that enhance each element, from the squash to the sausage, ensuring every component shines without ever overshadowing the others.
- Spicy Italian sausage
Provides a smoky, herb-infused kick to the filling. Removing the casing lets you crumble it for even distribution, so every bite boasts a bit of spicy, savory goodness.
- Broccoli florets
Adds vibrant color, satisfying crunch, and a fresh, green bite that balances the richness of the sausage and cheese.
- Garlic
When minced and sautéed, it releases aromatic oils that infuse the entire mixture, giving it depth and warmth.
- Red pepper flakes
Offers an extra spark of heat that builds on the sausage’s spice level. You can adjust the amount to suit your taste.
- Sharp cheddar cheese
Melts into gooey ribbons that bind the filling together and lend a sharp, tangy flavor that cuts through the savory sausage.
- Parmesan cheese
Sprinkled on top, it forms a light, golden crust as it bakes, adding an extra umami punch.
- Fresh parsley
A final flourish, it brightens the dish with a pop of color and a hint of herbal freshness.
HOW TO MAKE STUFFED SPAGHETTI SQUASH WITH BROCCOLI SPICY ITALIAN SAUSAGE AND CHEDDAR CHEESE
Let’s walk through how to transform these simple ingredients into a show-stopping stuffed squash. Each step builds layers of flavor and texture that make this dish both comforting and exciting.
1. Preheat your oven to 400°F (200°C), ensuring it’s hot enough to roast the squash until tender with slightly crisp edges.
2. Cut the spaghetti squash in half lengthwise and carefully scoop out the seeds, creating a clean cavity for stuffing.
3. Drizzle each half with olive oil, then season generously with salt and pepper to taste. This helps the squash caramelize and boosts overall flavor.
4. Place the squash halves cut side down on a baking sheet and roast for 30–40 minutes, until the flesh is tender and can be easily shredded with a fork.
5. While the squash roasts, heat a large skillet over medium-high heat. Add the spicy Italian sausage and cook until browned, crumbling it as it sizzles to create bite-sized pieces.
6. Stir in the broccoli florets, minced garlic, and red pepper flakes. Sauté for about 5 minutes, until the broccoli is bright green and tender and the garlic releases its fragrant aroma.
7. Remove the spaghetti squash from the oven and let it cool slightly so it’s easier to handle. Then use a fork to scrape the squash flesh into strands, leaving the shells intact.
8. Transfer the squash “spaghetti” to the skillet and mix thoroughly with the sausage and broccoli mixture, ensuring every strand is coated.
9. Stir in the sharp cheddar cheese until it melts into the warm strands, creating gooey pockets of cheesy goodness, then divide the mixture evenly among the squash shells.
10. Sprinkle the top of each stuffed squash half with grated Parmesan cheese for a touch of nutty flavor.
11. Return the stuffed squash to the oven and bake for an additional 10 minutes, until the cheeses are melted and bubbly.
12. Remove from the oven and garnish with chopped fresh parsley for a burst of color and freshness before serving.
SERVING SUGGESTIONS FOR STUFFED SPAGHETTI SQUASH WITH BROCCOLI SPICY ITALIAN SAUSAGE AND CHEDDAR CHEESE
This hearty stuffed squash shines on its own, but pairing it thoughtfully elevates your meal into a full dining experience. Here are some ideas to bring out all the best in every bite.
- Serve alongside a crisp green salad dressed with lemon vinaigrette to introduce a bright, acidic counterpoint that cuts through the richness of the cheese and sausage.
- Offer slices of warm garlic bread or a crusty baguette so guests can mop up any cheesy sausage-tinged juices left in the squash shells.
- Add a side of roasted cherry tomatoes, drizzled with balsamic glaze, to bring a sweet and tangy pop that complements the savory filling.
- For a wine pairing, pour a glass of light-bodied red wine like Pinot Noir or a chilled dry rosé, which harmonizes beautifully with the spiciness and cheesy creaminess.
HOW TO STORE STUFFED SPAGHETTI SQUASH WITH BROCCOLI SPICY ITALIAN SAUSAGE AND CHEDDAR CHEESE
Ensuring your leftovers stay fresh and delicious is simple when you follow a few key storage tips. Proper cooling, airtight packaging, and gentle reheating will help maintain the original flavors and textures.
- Let the stuffed squash cool completely at room temperature (about 10 minutes) before storing to prevent moisture buildup in the container.
- Transfer portions to airtight containers, pressing a piece of parchment paper between layers if stacking, to avoid the top getting soggy.
- Refrigerate for up to 3 days, then reheat in a 350°F oven for 10–15 minutes, uncovered, to revive the crispy cheese edges.
- For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then follow the oven reheating instructions to restore that just-baked texture.
CONCLUSION
This stuffed spaghetti squash with broccoli spicy Italian sausage and cheddar cheese has everything you could want in a weeknight dinner: a playful presentation, layered textures, and vibrant flavors. From the roasted, fork-tender squash strands to the savory sausage crumbles, tender broccoli, and strings of melted cheddar, each component sings when they come together. With just a handful of ingredients and straightforward steps, you’ll have a dish that feels gourmet but comes together with confidence. Don’t forget that this intermediate-level recipe takes only about 15 minutes of prep and roughly an hour of cooking time, plus a brief rest, making it entirely doable any night of the week.
Feel free to print this article or save it to your recipe collection for easy reference when you’re ready to wow your dinner guests or treat yourself to a satisfying, wholesome meal. Below, you’ll find a handy FAQ section to tackle any questions about make-ahead prep, ingredient swaps, or reheating tips. If you try this recipe, I’d love to hear how it turned out! Leave a comment, share your tweaks, or ask for help if you need clarification on any of the steps. Happy cooking, and may every bite bring you joy!
Stuffed Spaghetti Squash with Broccoli Spicy Italian Sausage and Cheddar Cheese
Description
This stuffed spaghetti squash is bursting with flavors! Enjoy the spicy Italian sausage combined with tender broccoli and gooey cheddar, all in a cozy squash bowl.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C).
-
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
-
Drizzle each half with olive oil, and season with salt and pepper.
-
Place the halves cut side down on a baking sheet and roast for 30-40 minutes, until the flesh is tender and can be easily shredded with a fork.
-
While the squash roasts, heat a skillet over medium-high heat and add the spicy Italian sausage. Cook until browned, crumbling it as it cooks.
-
Add the broccoli florets, minced garlic, and red pepper flakes to the skillet, cooking until the broccoli is tender and the garlic is fragrant, about 5 minutes.
-
Remove the spaghetti squash from the oven and let cool slightly. Use a fork to scrape the strands into "spaghetti."
-
Mix the cooked spaghetti squash strands with the sausage and broccoli mixture.
-
Stir in the cheddar cheese, then divide the mixture evenly among the squash shells.
-
Sprinkle the top of each stuffed squash with Parmesan cheese.
-
Return the stuffed squash halves to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
-
Garnish with chopped fresh parsley before serving.
Note
- You can substitute the spicy Italian sausage with turkey or chicken sausage for a lighter version.
- Add mushrooms or bell peppers for extra vegetables and flavor variety.
- For a vegetarian version, replace sausage with chickpeas or black beans.
- This dish pairs well with a side salad or garlic bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Use a large spoon to scoop out the strands, ensuring you get all the nutty flavors of the browned edges.
