1 medium spaghetti squash 1 Tbsp. avocado oil Salt and pepper to taste 1lb breakfast sausage ½ medium onion, diced 2 medium apples, diced ¼ inch pieces 1 cup cooked rice 1-2 tsps. rubbed sage, to taste Preheat oven to 400°F. Line baking sheet with parchment paper. Cut both ends off squash-just enough to give it a flat surface. Cut squash in half lengthwise. Make sure you use a sharp knife. This is not really an easy task. If you struggle with it too much, microwave whole squash for about 3 minutes to soften rind. It will be much easier to cut this way. Scoop out seeds with a sturdy spoon. You will bend the spoon if it is not a good one. Brush surface of flesh of both halves of squash with avocado oil. Sprinkle each with salt and pepper to taste. Place each half cut side down on prepared baking sheet. Roast for 40 minutes. Meanwhile, prepare rice as directed on package and set aside. In large skillet, add onion, apples and sausage. Heat until sausage is brown and until cooked through and apples are soft, 10-15 minutes. Add rice and sage and mix thoroughly. Once squash halves are cooked, remove them from oven and lower temperature to 325°F. Fill each half of squash with the stuffing mixture and place back in oven for 10 to 15 minutes until they are heated through. Top with cheese and allow to sit 5 minutes for cheese to melt. Serve hot.