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.