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.

Note: Before cutting each squash, microwave it for 5 or 10 minutes to soften the hard skin, then cut each squash in half. 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. Remove it from the oven when it's cooked through and soft. Note: You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.

Remove the squash from the oven.

While the squash is roasted, proceed with the rest of the recipe.

Bring a small saucepan with water to a boil. Add chopped broccoli florets and blanch them for about 4 minutes. Drain well. This is what I did.

Alternatively, you can skip this step and add 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 on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat.

Add blanched broccoli to the sausage and mix.

You have roasted the spaghetti squash for 30 or 40 minutes by this time. Remove it from the oven and turn the cooked squash halves cut sides up.

Let them cool slightly.

Divide the sausage and broccoli mixture among the 4 halves and stuff the squash until the mixture is 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.