Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half and scoop out the seeds. Coat 1 side of each of 2 heavy duty foil sheets with cooking spray. Wrap the squash in the foil, place on a baking sheet, and bake until tender, roughly 1 hour.
Scoop out the baked squash flesh and roughly chop.
In a nonstick skillet, sauté the olive oil, garlic, and onion.
Remove the pan from heat and stir in the vinegar and oregano. Add the squash and then stir to coat it in the onion mixture. Add the pasta and toss to mix. If desired, season with freshly ground black pepper.