Ingredients:
2 medium spaghetti squash
1 lb Italian sausage (mild or spicy)
2 cups broccoli florets
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup onion, diced
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes until tender.
While the squash is roasting, cook the sausage in a large skillet over medium heat until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add diced onion and minced garlic. Sauté for 3-4 minutes until softened. Add the broccoli florets and cook for another 5-7 minutes until tender. Season with salt and pepper.
Once the spaghetti squash is done roasting, use a fork to scrape the strands to create spaghetti-like noodles. Leave the strands in the squash halves.
Fill each spaghetti squash half with the cooked sausage and broccoli mixture. Top with shredded cheddar and grated Parmesan.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 380 kcal per serving
