How to Roast Spaghetti Squash:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the squashes in half lengthwise and scrape out the seeds and fibers.
3. Optional: For easier cutting, microwave each squash for 5-10 minutes before slicing. Make several large slits in the squash before microwaving.
4. Drizzle olive oil over the cut sides and insides of the squash halves. Season generously with salt and pepper.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast in the oven for 30-40 minutes until the flesh is tender and easily shreds with a fork.

Make the Stuffing:

1. While the squash is roasting, heat a tablespoon of olive oil over medium heat in a large skillet.
2. Add the crumbled sausage and cook for about 5 minutes until browned. Drain any excess fat.
3. Stir in the Italian seasoning.
4. Gradually add the spinach to the skillet, cooking until wilted.
5. Mix in the chopped apples with the sausage and spinach mixture.

Stuff the Spaghetti Squash:

1. Once roasted, remove the squash from the oven and flip the halves so they’re cut-side up. Allow to cool slightly.
2. Evenly distribute the sausage, spinach, and apple mixture among the squash halves.
3. Top each half with equal amounts of shredded pepper jack and cheddar cheese.
4. Return to the oven and bake at 400°F for an additional 15 minutes, or until the cheese is melted and bubbly.