Preheat oven to 350F.

Slice spaghetti squash in half lengthwise with a sharp knife. Scoop out and discard seeds.

Divide bacon grease in half and place in the scooped out holes. Divide dry seasonings in half and spread evenly over the cut halves.

Place squash halves cut side up in a glass dish and add ¼-½ inch water to the bottom of the dish. Cover with an ovenproof lid or foil and bake for about 30-40 minutes, depending on how large yours is.

If you don't have pre-cooked bacon, lay slices in a single layer on a cookie sheet with a rim and bake while the squash is cooking. Depending on how thick the bacon is, it will probably need to cook for anywhere from 10-20 minutes.

Once it is done to your liking, remove, let cool, then chop coarsely.

When the spaghetti squash is done, remove from the oven and let cool. Once it is cool enough to handle, remove the squash shreds using two forks and place in a large bowl.

Stir in the chopped fresh oregano and bacon. Cover and chill in the refrigerator for several hours until cooled throughout.

Optional: add in several ounces of leftover shredded chicken (or other meat) to make it a complete meal for a picnic or packed lunch.

Best served chilled, but you can also enjoy it as a hot side if you prefer. Simply reheat in the oven for several minutes until warmed through. Season with salt and/or pepper to taste and enjoy!