Spaghetti Squash Bowls with Marinara and Italian Sausage

0 Slice spaghetti squash in half and cook until the strands are tender (leave the strands in the squash halves). See note below for tips on cooking methods. (Note: This can be done up to 3 days ahead. Store cooked squash in the refrigerator.)
1 Turn on the oven’s broiler.
2 Heat a large skillet with cooking oil over medium heat. Add sausage and cook, breaking it apart as it cooks, until lightly browned, 5 to 6 minutes.
3 Pour marinara sauce over sausage and stir to combine.
4 Place the spaghetti squash halves cut-side up on a sheet pan. Use a fork to pull the spaghetti squash strands from the sides of the squash bowls so they resemble noodles inside each bowl.
5 Divide marinara sauce between the squash bowls and gently stir to combine squash strands and sauce.
6 Top with cheese.
7 Place sheet pan under the broiler until cheese is melted (watch it closely to prevent burning), 2 to 3 minutes.
8 Top with fresh herbs and serve.