While squash is roasting, heat a medium sized skillet over medium-high heat. Add sausage and brown thoroughly. Drain any excess fat. Add onion and saute until tender. Next add garlic and spices including salt and pepper to taste. Add chicken stock, shrimp, and another sprinkle of salt and pepper and saute until shrimp are just pink. Scoop a few spoonfuls of the filling into each spaghetti squash to make a “boat”. Top with nutritional yeast (Whole30 compliant) or parmigiano reggiano. Serve and enjoy!