Spaghetti squash stuffed with sausage and white beans

Ingredients:

• 1 large spaghetti squash (about 1.4 kg)
• 2 tbsp. l. olive oil
• 230g Italian sausage (salsiccia) with basil, remove casing and shred
• 470 ml cherry tomatoes, halved
• 2 tsp fresh thyme leaves, chopped
• 1/4 teaspoon crushed dried cayenne pepper, plus extra for serving (optional)
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 can (440g) white beans, drained and rinsed
• 140 g spinach
• 2 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 220°C (425°F). Cut the pumpkin in half lengthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon of olive oil, sprinkle with 1/2 teaspoon of salt, and grind the top with a pepper mill a few times. Place both halves, cut-side down, on a baking sheet and roast until tender and the flesh can be easily mashed with a fork. The edges should just begin to brown (about 45 minutes). Scrape the flesh with a fork to separate the strands. Leave the resulting "spaghetti" inside the pumpkin.
2. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the Italian sausage. Cook, breaking it up with a wooden spoon and leaving some large pieces, until it begins to brown and crisp, 5 to 6 minutes. Add the tomatoes, thyme, crushed dried cayenne pepper, and garlic. Cook, stirring, until fragrant, about 1 minute. Pour in the wine and reduce by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon of salt, and bring to a simmer. Reduce the heat to medium and cook until the sauce is reduced by half, 3 to 4 minutes. Add the white beans and spinach. Cook, stirring frequently, until the spinach is wilted but still bright green, 1 to 2 minutes.
3. Divide the meat mixture between the two pumpkin halves and mix well with the pulp fibers. Sprinkle each half with 1 tablespoon of Parmesan cheese and serve, garnished with crushed dried cayenne pepper, if desired.