This is the recipe that makes people who’ve never ventured a nibble of spaghetti squash wonder how they shamefully wasted so many years of spaghetti-squash-eating-opportunities.
Split squash in half lengthwise and remove seeds and membranes with a spoon. Brush the flesh of each squash half with olive oil, then sprinkle with salt and black pepper.
Meanwhile, while squash is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Cook onion and garlic, stirring often so garlic doesn't burn.
Add sausage and cook until no longer pink, stirring to crumble. Add tomatoes, oregano, 1/2 teaspoon salt, and 1/8 teaspoon black pepper, and simmer until heated through.