Roast the spaghetti squash: Preheat the oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil and a pinch of salt and pepper. Place cut side down on a baking sheet and roast 35–45 minutes, until the strands pull away easily with a fork but still have a slight bite.

Shred the squash: Let the squash cool slightly, then use a fork to pull the strands into “spaghetti.” Pat dry with paper towels if the strands seem watery. Set aside.

Brown the sausage: While the squash roasts, heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil, then the sliced sausage. Cook 4–6 minutes, stirring occasionally, until browned and crisp at the edges. Transfer sausage to a plate, leaving drippings in the pan.

Sauté veggies: Add onion and bell peppers to the skillet. Cook 5–7 minutes, stirring, until softened and lightly caramelized. Add garlic and cook 30 seconds until fragrant.

Season: Sprinkle in Cajun seasoning, smoked paprika, and cayenne (if using). Stir to coat the veggies and bloom the spices for about 30 seconds.

Make the sauce: Reduce heat to medium. Add chicken broth and scrape up any browned bits. Stir in heavy cream and cream cheese (if using). Simmer 2–3 minutes, stirring, until the sauce is smooth and slightly thickened. Taste and season with salt and pepper.

Combine: Return sausage to the skillet. Add the spaghetti squash strands and toss gently until everything is coated and heated through, 2–3 minutes. If you like it saucier, splash in a bit more broth or cream. Add hot sauce to taste.

Finish and serve: Remove from heat and sprinkle with fresh parsley or green onions. Serve hot.