Preheat oven to 200°C and line a baking sheet with parchment paper.
Cut the spaghetti squash in half and carefully scoop out the seeds, using a spoon.
Then brush the inside with olive oil and season with salt and pepper.
Lay cut side down on lined baking sheet, pierce with fork.
Bake for ca. 40 minutes or until you can easily pierce the skin with a fork.
Turn the halves, but be careful not to burn yourself! Gently scrape the flesh with a fork.
Heat up a little bit of oil or butter in a frying pan and brown the ground chicken/sausage meat.
Then add the vegetables and seasoning/spice mix.
Cook until the vegetables are tender (I like them with a little bit of bite).
Add half of cheddar to the squash and mix it in.
Divide chicken/veg mixture over two halves.
Top with remaining cheese and bake for 20 minutes or until cheese is melted and the top is golden brown.
Serve in the bowls.
*I used an Italian spice mix, but you can sub this for any spice mix you prefer
**A a shortcut, I used a pre-cut vegetable mix with carrots, leek, red bell pepper, zucchini and onion.
***You can sub for any of cheese you prefer.