This stuffed spaghetti squash with broccoli, spicy Italian sausage, and cheddar cheese has been a weeknight lifesaver in my kitchen. I first put this combination together on a busy autumn evening when I wanted something hearty but lighter than pasta. The roasted strands of the squash act like a tender, slightly sweet bed for a savory filling: browned, crumbled sausage, bright blanched broccoli, and gooey cheddar on top. It’s a dish that satisfies the craving for comfort food while keeping the meal naturally gluten-free and lower in carbs than traditional baked pasta dishes.

I remember the first time I served this to friends — they loved that each serving is its own bowl-in-a-squash, tidy and rustic-looking right out of the oven. The contrast of textures is what makes it special: the silky, stringy squash, the meaty bite of the sausage, the tender-crisp broccoli, and the melted cheddar that strings when you fork into it. It’s also incredibly forgiving; swap the sausage for turkey or the cheddar for Monterey Jack and you’ll still end up with a crowd-pleaser. This recipe is a favorite for holiday sides, casual dinners, and meal-prep batches alike.

Ingredients

• Spaghetti squash (2 medium): Choose firm squash with hard skin and minimal blemishes. Medium squash roughly 2–3 lb each yields 4 stuffed halves. I like organically grown squash when possible because the flavor comes through more clearly.
• Olive oil (2 tablespoons + 1 tablespoon): Extra-virgin olive oil for roasting and a little regular olive oil for browning the sausage. These add flavor and help the squash caramelize at the edges.
• Salt and pepper: Kosher salt and freshly cracked black pepper to taste. Season generously — squash needs seasoning to shine.
• Spicy Italian sausage (16 ounces): Remove casings and crumble. Use a quality brand like Johnsonville or a local butcher’s spicy link to get good seasoning; you can substitute mild if you want less heat.
• Broccoli florets (10 ounces): About 4–5 cups loosely packed chopped florets. Fresh is best; if using frozen, thaw and pat dry. Blanching brightens the color and softens the stems just enough so they finish perfectly in the oven.
• Cheddar cheese (6 ounces shredded): Sharp cheddar melts beautifully and adds tang. You can shred your own from a block for better melt and texture; pre-shredded cheese often contains anti-caking agents that change the melt.

Instructions

Roast the squash: Preheat the oven to 400°F and line a baking sheet with parchment. Microwave each whole squash for 5–10 minutes with several large slits in the skin to soften it slightly; this makes cutting safer and easier. Carefully halve each squash lengthwise and scoop out seeds and fibers with a spoon. Brush cut sides with about 2 tablespoons olive oil total and season liberally with salt and pepper. Place halves cut-side down on the baking sheet and roast on the middle rack for 30–40 minutes until a fork pierces the flesh easily and the interior is tender. Timing varies by squash size—smaller squash will finish nearer 30 minutes. Prepare the broccoli: While the squash roasts, bring a small saucepan of salted water to a boil. Add chopped broccoli florets and blanch for about 4 minutes until bright green and slightly tender. Drain thoroughly and spread on a towel to remove excess moisture. Alternatively, skip blanching and add raw broccoli to the skillet with the sausage, but blanching helps prevent the broccoli from releasing too much moisture into the filling. Cook the sausage: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add the crumbled sausage and cook, breaking it up with a spatula, for about 5–8 minutes until browned and cooked through. Drain any excess fat into a heatproof container (reserve a tablespoon if you like the extra flavor). Stir the blanched broccoli into the skillet until well combined and warmed through. Taste and adjust seasoning; add a pinch of red pepper flakes if you want extra heat. Stuff and finish: When the squash is done, remove the pan from the oven and turn halves cut-side up. Let them cool just until you can handle them safely. Divide the sausage and broccoli mixture evenly among the 4 halves, piling the filling level with the rim of the squash. Sprinkle about 6 ounces of shredded cheddar evenly over the tops. Return to the oven at 400°F and bake for another 10–15 minutes until the cheese melts and the filling is hot all the way through. For a golden top, broil 1–2 minutes while watching closely so it doesn’t burn.

Storage Tips

Cool any leftovers to room temperature within two hours and transfer to airtight containers. Refrigerate for up to 4 days. To freeze, place cooled stuffed halves on a tray and flash-freeze for an hour, then wrap each half tightly in plastic wrap and foil or place in freezer bags; they will keep up to 3 months. Reheat from thawed in a 350°F oven for 20–25 minutes until heated through, or microwave on medium power for 4–6 minutes for a quicker option (cover to prevent splatter and check frequently to avoid overcooking the squash).

Ingredient Substitutions

Swap spicy Italian sausage with mild sausage or 1 pound ground turkey seasoned with 1 teaspoon fennel and a pinch of red pepper flakes for a lighter flavor. For a dairy-free version, use a plant-based shredded cheese or omit the cheese and finish with a drizzle of olive oil and a sprinkle of nutritional yeast for savory depth. Replace broccoli with chopped bell pepper, kale, or spinach — if using spinach, sauté it briefly with the sausage to avoid excess moisture. For a vegetarian option, use crumbled tempeh or Italian-seasoned cooked lentils instead of sausage.

Serving Suggestions

Serve each stuffed half with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garnish with chopped fresh parsley or chives and a squeeze of lemon if you like brightness. For a heartier meal, pair with crusty bread or roasted root vegetables; for lighter fare, add a side of pickled red onions or a simple cucumber and tomato salad.

Cultural Background

Spaghetti squash is a New World vegetable that rose in popularity as a low-carb alternative to pasta. While not tied to one specific culinary tradition, the idea of using roasted squash as an edible vessel is common in seasonal American and European home cooking. The assembly — meat, vegetables, and cheese baked together — echoes warming casserole traditions that evolved for practicality and comfort.

Seasonal Adaptations

In autumn and winter, use roasted Brussels sprouts or caramelized onions with the sausage for a cozy twist. In spring, swap broccoli for asparagus and use a milder cheese like Havarti. For summer gatherings, finish with fresh basil and a light drizzle of vinaigrette just before serving to keep the dish feeling bright.

Meal Prep Tips

Roast the squash and store halves in the fridge for up to 2 days. Cook the sausage and broccoli mixture ahead and refrigerate. When ready to serve, assemble and bake for 10–15 minutes until heated and the cheese melts. If packing lunches, assemble in microwave-safe containers and reheat for 2–3 minutes, stirring halfway for even heat. Use shallow containers to speed cooling and to fit better in the fridge.

Final thought: This dish is approachable, adaptable, and reliably satisfying. It’s the sort of recipe that rewards small adjustments — try different cheeses, add herbs, or change the protein — until it becomes your own signature weeknight favorite.