Wash each squash and carefully cut it in half lengthwise. Scoop out all seeds and stringy bits from both halves.

Drizzle the cut sides with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast at 400°F (200°C) for 35-45 minutes until tender.

Let the squash cool, then carve jack-o'-lantern faces into the inside of one half of each squash to create your "bowls."

Using a fork, scrape the cooked flesh of the other squash halves into spaghetti-like strands and set aside.

Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the ground turkey or plant-based sausage, breaking it up with a spoon, then drain excess fat.

Add chopped onion and diced apple to the skillet and cook for 5-7 minutes until softened. Stir in minced garlic, chopped fresh sage, cinnamon, and nutmeg, and cook for another minute until fragrant.

Pour in broth, bring to a simmer, and cook for 2-3 minutes until slightly reduced. Add the shredded spaghetti squash to the filling and stir to combine, then season with salt and pepper.

If using, stir in the shredded cheddar cheese until just melted.

Spoon the prepared filling into the carved spaghetti squash halves.

Optionally, bake the filled squash for 10-15 minutes at 400°F (200°C) until heated through and cheese is bubbly. Garnish with fresh sage leaves if desired, and serve immediately.