1 spaghetti squash
2-4 tablespoons olive oil
2 onions, chopped
Cut spaghetti squash in half lengthwise and scoop out seeds. Bake, cut side down on a baking pan at 350 degrees for 45 minutes. Rotate pan and cook an additional 30 minutes or until skin is tender. While the squash is cooking place the olive oil and onions in a frying pan and cook, stirring frequently, until browned. Season with salt if desired.
Once the squash is cool enough to handle, use a fork to scrape out the strands of squash. Place into a large baking pan and gently fold in the caramelized onions. Sprinkle with oregano and reheat if necessary.