Carefully cut the stem end off of the spaghetti squash. Poke a few small holes into the skin of the squash. Slice the squash in half lengthwise and scoop out the seeds.

Place the cut squash in a 9×13 microwave-safe casserole dish, cut-side down. Add 1 cup of water to the dish. Microwave on high until the skin is soft and can be pierced with a fork (12-15 minutes).

Once cooled enough to handle, remove the squash from the skin by shredding with a fork. Set aside.

In a large, well-oiled skillet, saute’ chicken and turkey sausages until cooked through. Remove from pan and set aside.

Place bell paper, onion, and celery in the skillet and cook until slightly softened. Return chicken and turkey sausage to the pan and add the tomato sauce. Mix well to combine.

Season with Cajun seasoning, salt and, pepper. Allow mixture to simmer for about 10 minutes or so.

In a large baking dish, cover the bottom of the dish with prepared spaghetti squash. Top with remaining ingredients from the skillet and bake at 425 degrees until warmed through (10-15 minutes).

Serve and enjoy!