Cut the spaghetti squash in half lengthwise and clean out seeds and discard the seeds.

Brush the inside of the spaghetti squash halves with olive oil. Then sprinkle both halves with sea salt and cracked pepper.

Place halves cut side down on a lined baking sheet. Bake at 375 degrees for 40 minutes.

While the squash is baking, brown the sausage in an appropriately sized skillet and set aside.

To test that the spaghetti squash is done, insert a knife into the skin side. If the knife inserts easily, the squash is done.

Once the spaghetti squash is done cooking and cooled, shred the squash with a fork. It will separate from the skin of the squash easily.

In an 8 x 8 or 9 x 9 inch baking dish, layer the squash, then sauce, then sausage, then cheese. Repeat again for the second layer.

Bake covered at 375 for 15 minutes. Make sure to tent the foil to make sure the cheese does not stick to the foil. Back uncovered for an additional 15 minutes or until the cheese is golden brown and delicious.