Spaghettiless Spaghetti

Cover squash with water and boil in a very large pot.
Cook, uncovered for 30-60 minutes, until easily pierced with a fork.
Drain, cut in half, and set aside until cool.
Coat a 2 quart saucepan with nonstick spray. Brown beef and onions over medium heat. Add the garlic and saute 1 minute.
Add the tomato sauce, oregano, and pepper.
Simmer for 20 minutes.
Remove the seeds from the squash.
Using a fork, separate the pulp into spaghetti-like strands.
Reheat briefly in a large frying pan.
Top with the sauce and sprinkled with the cheese and serve.