Ingredients

• 2 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper

• 1 tablespoon olive oil
• 16 oz spicy Italian sausage, crumbled
• 10 oz broccoli florets (about 4–5 cups)
• 6 oz cheddar cheese, shredded

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut each spaghetti squash in half lengthwise and remove the seeds and stringy pulp.
   • Tip: To make cutting easier, microwave each squash for 5–10 minutes first. Pierce the skin in several places before microwaving.
3. Brush the cut sides and interiors with olive oil, then season generously with salt and pepper.
4. Arrange the squash halves cut-side down on the prepared baking sheet.
5. Roast on the center rack for 30–40 minutes, until tender. The squash is done when a fork easily pierces the flesh.
6. Remove from the oven and set aside while you prepare the filling.

1. Bring a small pot of water to a boil.
2. Add the broccoli florets and blanch for about 4 minutes.
3. Drain thoroughly.

1. Heat 1 tablespoon of olive oil over medium heat in a large, deep skillet.
2. Add the crumbled sausage and cook for about 5 minutes, stirring occasionally, until fully cooked.
3. Drain off excess fat.
4. Stir the blanched broccoli into the skillet and mix well with the sausage.

1. Turn the roasted squash halves cut-side up and allow them to cool slightly.
2. Evenly divide the sausage and broccoli mixture among the four squash halves, filling each until level.
3. Sprinkle shredded cheddar cheese over the top of each stuffed squash.
4. Return the baking sheet to the oven and bake at 400°F for an additional 10–15 minutes, until the cheese is fully melted.

• Serve the squash halves as-is for a rustic presentation, or scoop out the flesh and mix everything together before serving if desired.