Preheat your oven to 400°F (200°C). Microwave the spaghetti squash for 5 minutes for easier slicing. Cut the squash in half lengthwise, scoop out the seeds, and rub the cut sides with olive oil, salt, and pepper. Place cut-side down on a baking sheet and bake for 40-50 minutes until tender.

While the squash bakes, heat a skillet over medium-low heat and add the spicy Italian sausage. Cook and break into small pieces for 8-10 minutes until browned. Drain excess fat. Combine sausage with poblano peppers, onion, garlic, oregano, parsley, mozzarella, Parmesan, and crushed tomatoes. Season with salt and pepper to taste.

Once the squash is cool, flip each half cut-side up. Fill each squash boat generously with the sausage mixture. Return to the baking sheet.

Lower the oven temperature to 350°F (175°C) and bake for 25-35 minutes until heated through and the cheese is melted and bubbly.

Remove from oven and let cool for a few minutes. Serve immediately or store leftovers in the refrigerator.