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5 from 9 votes

Sausage, Broccoli & Spaghetti Squash Skillet

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.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: broccoli, chicken sausage, spaghetti squash
Servings: 6 servings
Calories: 288kcal
Author: Taesha Butler

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
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Nutrition

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