Microwave spaghetti squash for 3 to 5 minutes, to make it soft enough to cut it.
Carefully cut in half lengthwise using a towel to hold the squash.
Scoop out seeds. It's important to do that now, as they are harder to separate out once baked.
Brush olive oil or butter over spaghetti squash.
Put into baking dish open squash side down.
Roast for 30 minutes at 400 degrees F. or until it's easy to shred squash into tendrils with a fork.
While squash is roasting, slice bacon across into small lardons.
Fry bacon until you have crispy pieces. Drain on paper towels and set aside.
Keep just enough of the bacon grease to sauté the onions and mushrooms for about 5 minutes until soft. Once cooked add to dish with the bacon.
Wipe out grease from pan and cook sausage, removing it from casing.
Drain sausage on paper towels.
Remove spaghetti squash and allow to cool.
Use the fork to shred the squash.
Mix together sausage, bacon mushroom mixture, squash.
Add half cheese and heavy cream.
Put into a baking dish or back in reserved squash shells.
Season with salt and pepper.
Sprinkle remaining grated cheese and bake for twenty minutes at 400 degrees.