This spaghetti squash skillet recipe is the perfect busy weeknight meal. Made from tender cooked spaghetti squash, flavorful Italian sausage, perfectly cooked broccoli florets, and brought next level in the flavor department by shallots, garlic, and Parmesan cheese. This easy, hearty one-pan dinner is amazing over cooked rice, quinoa, or simply on its own.

Spaghetti squash skillet in a cast iron skillet after cooking. There is a wooden spoon in the skillet, ready to serve a portion.

Veggie-loaded dinners are kinda my thing and I love a simple skillet dinner above all else (try my 35-Minute Ground Turkey & Sweet Potato Taco Skillet next!). I mean, I want to enjoy a delicious and healthy dinner as much as the next person, but at the end of a busy day….I need a quick meal that won’t leave me with a sink full of dishes. Which is why this Sausage Broccoli Spaghetti Squash Skillet is a new dinner staple!

This tasty one-skillet dinner is done (start to finish) in just 25 minutes, making it the perfect meal for those crazy busy weeknights. Veggie-loaded with 5 cups of cooked spaghetti squash, oodles of broccoli, and made extra hearty with sliced Italian sausage, this simple dinner is bursting with flavor from garlic, grated Parmesan cheese, and sautéed shallots. Cooked entirely in one skillet, your kitchen will almost be as clean at the end of dinner as it was before! Once it is done cooking to perfection, enjoy it on its own or serve it over rice or quinoa. Naturally gluten free and grain-free, this healthy dinner can be made dairy-free by simply omitting the cheese.

Ingredients for spaghetti squash skillet in bowl on a white marble table.
Ingredients: cooked Italian sausage, cooked spaghetti squash, broccoli florets, shallots, olive oil, garlic, salt, pepper, grated parmesan cheese.

How to cook your spaghetti squash for this skillet recipe

There are several different ways that you can cook a spaghetti squash for this skillet. Plus, it is an easy thing to do during meal prep since it can be pretty hands-off and makes this dinner recipe extra quick to throw together.

  • Cook it in your slow cooker or Instant Pot. This is probably my go to method since you don’t need to cut the squash! You just pierce the squash a few times, toss it into your crock pot or pressure cooker, and go on with life while it cooks to tender perfection.
  • In your oven. Classic, also pretty easy, and done in about 40 minutes.
  • In you microwave. Excellent for when you want to make this spaghetti squash skillet, but didn’t have time (or gumption) to prep ahead!

Suggested Adaptations

  • Use raw sausage instead of pre-cooked. Simply remove sausage from casing and crumble into a hot pan with oil. Brown the sausage, breaking it up into small crumbles as it cooks. Once the sausage is fully cooked, scoop it onto a plate and set aside as you follow the rest of the recipe.
  • Use thinly sliced chicken breast or chicken tenders. Whatever protein you choose, just make sure it is browned and cooked through before moving on with the remaining steps of the recipe.
  • To make this dish dairy-free, just omit the parmesan cheese.
  • Instead of broccoli, you could cook green beans, asparagus, or kale with the same method. If you want to add spinach, simply wilt that in and don’t use any water in the recipe. If the vegetables you want to add to this dish are already cooked, you can add them in with the squash and toss with the other ingredients until everything is heated through.

How to store leftovers

I really enjoy this skillet recipe as leftovers, especially as a quick veggie-loaded lunch to reheat while at work.

To store, simply let the leftovers cool completely and pop into an air-tight container. Store in your fridge for about 3 days. To reheat, just microwave for 90 seconds or add into your skillet with a splash of water, cover and warm up over medium heat.

I would not recommend freezing this recipe.

Other veggie-loaded skillet dinners you will love

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Spaghetti squash skillet in a white bowl over some white recipe. There is a fork in the bowl and there is a tan napkin next to the bowl.
Top with extra Parmesan and enjoy on its own or over cooked rice or quinoa.
5 from 7 votes

Sausage, Broccoli & Spaghetti Squash Skillet

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Main Course
This spaghetti squash skillet recipe is the perfect busy weeknight meal. Made from tender cooked spaghetti squash, flavorful Italian sausage, perfectly cooked broccoli florets, and brought next level in the flavor department by shallots, garlic, and Parmesan cheese. This easy, hearty one-pan dinner is amazing over cooked rice, quinoa, or simply on its own.

Ingredients
 

  • 3 tablespoons extra virgin olive oil, divided
  • 16 ounces cooked Italian sausage, cut into coins
  • 1 cup chopped shallot , or onions
  • 2 cloves garlic, minced
  • 8 ounces small broccoli florets, about 4 cups
  • ½ teaspoon salt
  • ½ cup water
  • 4-5 cups cooked spaghetti squash
  • Freshly ground black pepper, to taste
  • ¼ cup grated Parmesan cheese, plus more for serving

Instructions
 

  • Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Once hot, add the cut sausage. Cook sausage coins for about 2 minutes each side, just until they turn brown and are a little crisp. Scoop onto a plate and set aside.
    Sliced Italian sausage in a cast iron skillet with a wooden spoon.
  • Place the same skillet over medium heat and add the remaining 2 tablespoons of olive oil. Add the shallots/onions and cook until softened, about 2 minutes. Add the garlic and cook for an additional minute.
    Chopped shallots in a cast iron skillet with a wooden spoon. There is a plate of cooked sausages next to the skillet
  • Add the broccoli florets to the pan, then sprinkle with ¼ teaspoon of salt. Stir, then add the water and cover the pan to steam the broccoli until tender, 3 to 4 minutes.
  • Once the broccoli is cooked, add the sausage back to the pan and then the spaghetti squash. Sprinkle the squash with the remaining ¼ teaspoon of salt (you may need to add more if your squash wasn’t seasoned before cooking) and several grinds of black pepper.
  • Toss everything together, then sprinkle with the parmesan cheese and toss again.
    Spaghetti squash skillet cooked and topped with grated parmesan cheese. There are tongs in the skillet waiting to toss everything together.
  • Turn off the heat, then taste and add additional salt and pepper as needed. Top with extra Parmesan and enjoy on its own or over cooked rice or quinoa.
    Sausage Broccoli and spaghetti squash skillet in a bowl over white rice. There is a fork in the bowl and small bowl of grated cheese next to the bowl.
  • Store leftovers in an air-tight container in your fridge for up to 3 days.

Notes

How to cook your spaghetti squash for this skillet recipe

There are several different ways that you can cook a spaghetti squash for this skillet. Plus, it is an easy thing to do during meal prep since it can be pretty hands-off and makes this dinner recipe extra quick to throw together.
  • Cook it in your slow cooker or Instant Pot. This is probably my go to method since you don’t need to cut the squash! You just pierce the squash a few times, toss it into your crock pot or pressure cooker, and go on with life while it cooks to tender perfection.
  • In your oven. Classic, also pretty easy, and done in about 40 minutes.
  • In you microwave. Excellent for when you want to make this spaghetti squash skillet, but didn’t have time (or gumption) to prep ahead!
Calories: 288kcal, Carbohydrates: 17g, Protein: 15g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 57mg, Sodium: 1067mg, Potassium: 315mg, Fiber: 3g, Sugar: 6g, Vitamin A: 597IU, Vitamin C: 39mg, Calcium: 83mg, Iron: 2mg