Preheat the oven to 425*.

Lightly coast the insides of the spaghetti squash with 1 tablespoon of olive oil and season with 1 teaspoon of salt and the black pepper. Place on a baking sheet and roast for 35 minutes, until the squash is tender and lightly charred on the edges.

Meanwhile, heat a large pan over medium heat and add 1 teaspoon of olive oil to the pan. Once the oil is hot add the Italian sausage to the pan and brown gently breaking it up in the pan, about 6-7 minutes until cooked through.

Once cooked through, remove the sausage from the pan and reserve in a bowl. Add the chopped onion and bell pepper into the same pan and cook until tender, about 7-8 minutes. Remove the vegetables from the pan and add them into the bowl with the sausage.

If the pan is dry add an additional teaspoon of oil to it and add the mushrooms. Cook until soft and tender, about 7-8 minutes, occasionally stirring.

Add the sausage and vegetables back into the pan with the mushrooms once they are done cooking and reduce the heat to medium low.

Scrape the insides of the roasted spaghetti squash into the pan with the sausage, onions and bell pepper. Add the pizza sauce and olives and toss to combine thoroughly. Heat through until warm.

To serve, salt to taste and top with a bit of dried oregano, red pepper flakes and / or nutritional yeast.