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1
Heat oven to 375 degrees F. Brush a sheet pan with 1 tablespoon of olive oil.
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2
Set aside.
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3
Carefully cut spaghetti squash in half lengthwise.
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4
Scoop out the seeds and fibrous strands with a spoon, then place the halves cut side down on the prepared sheet pan.
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5
Bake for 40 to 45 minutes, or until the squash is browned on top and the flesh separates into strands easily.
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6
Scrape out the squash into spaghetti strands with a fork and place in a bowl.
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7
Set aside.
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8
While squash is baking, remove the sausages from the casing and cut or pull the meat apart into small, bite-sized pieces.
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9
Set aside.
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10
Heat the remaining olive oil in large saute pan or cast iron skillet over medium heat.
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11
Add shallots and garlic and cook until soft and fragrant, about 1 minute.
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12
Add tomatoes and cook for 1 minute, stirring occasionally.
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13
Add the sausage pieces and cook for about 3 to 4 minutes, until sausage is cooked through and is no longer pink inside.
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14
Add the chopped sage and spaghetti squash strands and stir to combine.
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15
Season with salt and pepper, to taste, being mindful of the saltiness of the cheese you are using.
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16
Sprinkle cheese over the top and cook until cheese melts, about 1 minute.
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17
Serve immediately.
