Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.

Cut each squash into 2 halves and scrape the seeds and fiber from each half.

Microwave each squash for 5 or 10 minutes to soften the skin, then cut each squash in half and make several large slits in the squash before microwaving.

Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.

Place the 4 squash halves on the prepared baking sheet, cut-sides down.

Roast for about 30 or 40 minutes on the middle rack until cooked through and soft.

Remove the squash from the oven.

Bring a small saucepan with water to a boil. Add chopped broccoli florets and blanch for about 4 minutes. Drain well.

Alternatively, skip this step and add the chopped broccoli florets to the skillet and cook with the sausage in the next step.

Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Add crumbled sausage and cook for about 5 minutes or until cooked. Drain excess fat.

Add blanched broccoli to the sausage and mix.

Turn the cooked squash halves cut sides up after roasting.

Let them cool slightly.

Divide the sausage and broccoli mixture among the 4 halves and stuff until leveled. Top with shredded cheddar cheese.

Roast the stuffed spaghetti squash in the oven at 400 F for 10 or 15 more minutes until the cheese melts.