Preheat oven to 400 degrees.

Slice each squash in half, lengthwise, and place, cut-side-up on a foil-lined baking sheet. Use a large spoon to scoop out the part with seeds (but leave the rest intact).

In the hole created in each squash, place ½ of the feta block as enough cherry tomatoes to fill to the top. Drizzle each with some olive oil and add a pinch of salt/pepper.

Bake for about 45-50 minutes. Meanwhile, cook the ground meat on the stovetop on medium heat with oregano and some salt/pepper until cooked through and slightly crispy.

When the squash is ready, use two forks to pull apart the squash into spaghetti-like tendrils, mixing with the feta and tomatoes. Add the meat at this step too and serve warm.