Preheat the oven to 425 degrees F. Cut the spaghetti squash in half lengthwise, then scoop out and discard the seeds. Drizzle the insides lightly with olive oil and sprinkle with salt and pepper. Place both halves cut side down on a tinfoil lined baking sheet. Roast for 50 minutes.
Make the meat sauce: heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef into the skillet and season with salt and pepper. Cook, crumbling the meat with a wooden spoon, for 6 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.
Stir in the garlic and onions and cook for one minute. Pour the apple cider and heavy whipping cream into the skillet and stir to scrape up any browned bits.
Add the diced apples and Pumpkin Pie Spice, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Once the spaghetti squash is finished cooking, flip the halves to face upwards and allow them to cool for 5-10 (until you can handle them without burning your fingers).
Spoon the meat and sauce mixture over top of the spaghetti squash halves.
Serve topped with blue cheese crumbles and fresh sage.
Notes
If you do not want to serve this “boat style” - use a fork to scoop out the spaghetti squash into fine strings and divide between serving plates. Top with desired amount of beef and apple sauce and lightly toss.