Preheat oven to 210°C (400°f).
Line a baking pan with baking paper.
Cut the spaghetti squash in half longwise from stem to bellybutton.
Scoop out the seeds with a spoon.
Drizzle the exposed flesh of the squash with olive oil.
Place the two halfs on the baking paper cut side down.
Bake 45 minutes at 210°C (400°f).
In your largest skillet, fry the sausage meat with onions until browned. It is very good with hot Italian sausage.
Add 500g (16 oz) Tomato sauce (tomate purée).