Layers of Happiness

1 Preheat the oven to 425 degrees.
2 Poke slits all over the spaghetti squash skin with a knife. Microwave the whole spaghetti squash for 3-4 minutes so it’s easier to cut.
3 Let cool for a couple minutes. Cut spaghetti squash in half lengthwise.
4 Scoop out and throw away the seeds/ribbing.
5 On a parchment paper lined baking sheet, place the spaghetti squash inside facing up.
6 Add the halved cherry tomatoes to the spaghetti boats. Drizzle some olive oil over the cherry tomatoes.
7 Rub olive oil on the sides of spaghetti squash.
8 Season with garlic powder and salt.
9 Crumble 1/2 of the boursin cheese round into each of the spaghetti squash boat.
14 If using, top with 1 diced sausage link and 1 tablespoon of sun-dried tomatoes.
10 Bake for 35-50 minutes, or until the spaghetti squash around the rim is tender when you stick a fork in the spaghetti squash and the strands come apart easily.
11 Remove from the oven and let cool for 10-15 minutes.
12 Use a fork to mash the tomatoes and boursin cheese together into a sauce. Slowly scrape and fluff the strands from the sides of the squash, mixing in with the sauce a little at a time.
13 Serve out of the boats! Or dump into a bowl to serve.