Slice the spaghetti squash in half and scoop out all the seeds.
Bake cut side down for 45 minutes until the squash is soft and squishy. You can also microwave the whole spaghetti squash, checking it every 5 minutes to see if it is soft. But I don't like to cut it and take the seeds out when it is hot, so I prefer to use the oven even though it takes longer.
Heat the olive oil in a large skillet on medium heat. When the oil is hot add the onion and pepper and sautefor 10 minutes.
Add the garlic and sausage and all the spices and cook for another 5-10 minutes.
Add the diced tomatoes and keep the mixture on low heat until the spaghetti squash is ready.
When the squash is done use a fork to take out the strands, leaving the shells behind.
Stir the spaghetti squash strands into the mixture in the skillet. Then spoon it all back into the spaghetti squash shell, mounding it up so it all fits.
Top the squash halves with cheddar cheese, and put it back into the oven for 10-15 minutes to bake.