Preheat oven to 400F. Place spaghetti squash halves on a rimmed baking sheet. Brush with olive oil and season with salt and pepper. Bake for 30 - 45 minutes, or until tender and the strands easily separate. Let cool until easy to handle and remove all the strands. Transfer to a large mixing bowl; set aside.

Spray a 9x9-inch pan with oil or line with parchment.

In a large skillet over medium-high heat, cook the Jennie-O All Natural Turkey Sausage, breaking it up as it cooks, until no pink remains. Drain and transfer to the bowl with the spaghetti squash. Add eggs, coconut milk, shredded cheddar cheese, Italian seasoning, and salt and pepper to taste. Stir together until combined. Pour into the prepared baking dish and bake for 40 - 45 minutes or until set. Serve hot or use it for quick, healthy breakfasts throughout the week!