-preheat oven to 400
-cut spaghetti squash in half hotdog way – scoop guts out
-pour about a tablespoon of olive oil into each half, rub it in all throughout
-season with onion powder, Cajun, pepper
-mince about 4 cloves of garlic add in both squash sides
-cut cherry tomatoes in half & fill the squash – mix around tomatoes and garlic
-bake for about 45 minutes at 400

For sauce:
-when squash has about 5 minutes left start cooking Italian spicy sausage
-drain and set aside when sausage is done
-in same pan, add a whole thing of Boursin cheese (add whole package)
-add about 4 tablespoons of heavy cream add more as needed
-add chopped up spinach (amount is up to you but it does shrink when cooked)
-once Boursin Is melted and spinach has shrunk add the sausage back in and mix around

-when squash is done, let it sit for 10 minutes then scrape sides with a fork, mix around the squash with the tomatoes (crush the tomatoes a bit)
-add to a bowl and add the sauce
-serve and add Parmesan on top