Description
A delicious and healthy recipe for stuffed spaghetti squash filled with broccoli, sausage, and cheddar cheese, perfect for a low-carb or gluten-free meal.
Ingredients
- 1 2-3 lb. spaghetti squash
- 1/4 cup olive oil
- 2 tbsp butter (dairy-free if preferred)
- 2 medium yellow onions, peeled and sliced into longer strips
- 1 1/2 cup mushrooms
- 1 cup kale
- 1/4 tsp rosemary (fresh or dried)
- Salt and pepper to taste
- Optional: sprinkle of parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the squash halves and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- In a skillet, melt the butter over medium heat and add the onions, cooking until translucent.
- Add the mushrooms and kale to the skillet, cooking until softened.
- Stir in the rosemary and season with salt and pepper.
- Once the squash is cooked, scrape the insides with a fork to create spaghetti-like strands.
- Mix the squash strands with the sautéed vegetables and optional sausage or cheese.
- Fill the squash halves with the mixture and return to the oven for an additional 10 minutes.
- Serve warm, garnished with parmesan cheese if desired.
Notes
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to customize the filling with your favorite vegetables or proteins.
- For a dairy-free option, omit the parmesan cheese or use a dairy-free substitute.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American