Preheat oven to 400°F. Line a sheet pan with foil and lightly oil.

Carefully cut squash in half with a large sharp chef's knife and scoop out the seeds and pulp. Add a bit of olive oil and salt and roast flat side down for 20 minutes.

Remove sausage from the casing and break in to smaller bits. Cook untouched in a hot pan with a tablespoon of oil for 2-3 minutes until brown on one side. Stir occasionally until cooked through.

Remove the sausage from the pan leaving any oil and fat to cook the onions and peppers in. Add a pinch of salt and pepper to the veggies and sauté until tender. Return the sausage to the pan to incorporate for about a minute. Set the stuffing aside to cook while the squash is still roasting.

Remove the squash from the oven and flip them over so the flat side is up. Fill the insides with sausage, peppers, and onions and top with a couple pinches of grated cheese.

Return the squash to the broiler until the cheese has fully melted and browned a bit.

Eat the whole squash, skin and all, with a fork and knife or as finger food.