Preheat oven to 400F. Slice squash vertically right down the middle from stem to tail. With a spoon, scoop out the seeds from the middle. Drizzle the insides of the squash with one tablespoon of olive oil and place the squash flesh side down in a 9x13 inch baking pan. Bake at 400F for 30 to 45 minutes, until the flesh is tender. If the squash is still a little hard, put it back in the oven for another 5-10 minutes. With a fork, scrape the inside of the squash, separating the flesh into spaghetti-like strands.

In the meantime, while the squash is roasting, prepare the meat sauce. Preheat one tablespoon of olive oil in a skillet over medium high heat. Add the italian sausage and cook until browned,about 5-7 minutes. Then, add in the onions and minced garlic and cook an additional 3-5 minutes, until the onions are translucent and fragrant. Add the diced tomatoes, spices, salt and pepper. Bring to a simmer and cover with a lid, cooking for about 10 minutes, stirring occasionally. Taste and adjust seasoning to your liking.

Serve over cooked spaghetti squash.