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Preheat your oven to 400°F (200°C).
Prepare the Spaghetti Squash:
Drizzle olive oil over the cut sides of the spaghetti squash. Season with salt, pepper, and garlic powder.
Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
Roast for about 30-40 minutes, or until the squash is tender and easily pierced with a fork.
Cook the Sausage:
While the squash is roasting, heat a skillet over medium-high heat.
Add the sausage and cook until browned and cooked through, breaking it into crumbles with a spoon. Remove from heat and set aside.
Steam the Broccoli:
In a microwave-safe bowl, add the broccoli florets with a splash of water.
Cover and microwave for about 3-4 minutes, until the broccoli is tender-crisp. Drain any excess water.
Combine Ingredients:
Once the squash is done, remove it from the oven and let it cool slightly.
Using a fork, scrape the inside of the squash to create spaghetti-like strands.
Mix the strands with the cooked sausage and broccoli. Adjust seasoning if necessary.
Stuff the Squash:
Fill each squash half with the sausage and broccoli mixture.
Top with shredded cheddar cheese.
Bake:
Return the stuffed squash to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly.
Garnish and Serve:
Garnish with freshly chopped parsley before serving.
Enjoy your flavorful and nutritious stuffed spaghetti squash!
