Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese
Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese is a keto, low-carb, gluten-free dish that the whole family will love.
Equipment
- Oven
- skillet
- Saucepan
- baking sheet
- parchment paper
Ingredients
Main Ingredients
- 2 medium Spaghetti squash
- 2 tablespoons Olive oil for brushing
- 1 tablespoon Olive oil for cooking sausage
- 16 oz Spicy Italian sausage crumbled
- 10 oz Broccoli florets about 4 or 5 cups
- 6 oz Cheddar cheese shredded
Seasonings
- Salt
- Pepper
Instructions
Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut each spaghetti squash in half and scrape out seeds and fiber.
- Drizzle olive oil on the cut sides and season generously with salt and pepper.
- Place squash cut-sides down on the baking sheet and roast for 30-40 minutes until soft.
- While the squash is roasting, boil water in a saucepan, add chopped broccoli, and blanch for 4 minutes. Drain well.
- In a skillet, heat olive oil and cook crumbled sausage for about 5 minutes. Drain excess fat and mix in broccoli.
Stuffing
- After roasting, turn squash halves cut side up and let cool slightly.
- Stuff each half with the sausage and broccoli mixture, leveling it off. Top with shredded cheddar cheese.
- Return to the oven and roast for an additional 10-15 minutes until cheese melts.
Notes
This recipe is easily adaptable for different vegetables or cheese types. Can be made with dairy-free cheddar for a dairy-free option.
Nutrition
Serving: 1bowlCalories: 380kcalCarbohydrates: 15gProtein: 27gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 850mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 300mgIron: 3mg
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