Stuffed Spaghetti Squash with Broccoli, Spicy Italian Sausage, and Cheddar Cheese. ~ TO BE TASTY

Ingredients:

Stuffing:

Instructions:

Roasting the Spaghetti Squash:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Microwave each spaghetti squash for 5-10 minutes to soften the skin. Make several large slits in the squash before microwaving.
Cut each squash in half lengthwise and scoop out the seeds and fibers.
Drizzle olive oil over the cut sides and insides of the squash halves. Season generously with salt and pepper.
Place the squash halves cut-side down on the prepared baking sheet.
Roast in the preheated oven for 30-40 minutes, or until the squash is tender and can be easily pierced with a fork.
Remove from the oven and set aside.

Preparing the Stuffing:

While the squash is roasting, prepare the broccoli. Bring a small saucepan of water to a boil. Add the broccoli florets and blanch for about 4 minutes. Drain well.
Alternatively, you can skip blanching and add the broccoli florets directly to the skillet in the next step.
In a large, high-sided skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled sausage and cook for about 5 minutes, stirring occasionally, until the sausage is cooked through. Drain any excess fat.
Add the blanched broccoli to the skillet with the sausage and mix well.

Stuffing the Spaghetti Squash:

Turn the roasted spaghetti squash halves cut-side up. Let them cool slightly.
Divide the sausage and broccoli mixture evenly among the 4 squash halves, stuffing each until the mixture is level.
Top each stuffed squash half with shredded cheddar cheese.
Return the stuffed spaghetti squash to the oven and roast at 400°F (200°C) for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve hot.

Enjoy your delicious stuffed spaghetti squash with sausage, broccoli, and melted cheddar cheese!

Stuffed Spaghetti Squash with Broccoli, Spicy Italian Sausage, and Cheddar Cheese.