Chop oregano. Set aside.

Preheat oven to 350 degrees F.

With a sharp knife, cut spaghetti squash in half lengthwise. With a large spoon, remove seeds and discard.

Add equal amounts of reserved bacon grease into each spaghetti squash half.

In a small bowl, combine salt, thyme, marjoram, and sage. Add equal amounts of seasoning mixture into each spaghetti squash half.

Place squash halves, cut side up, in a glass dish and add 1/4 to1/2 inch water to the bottom of dish. Cover with aluminum foil and bake for about 30 to 40 minutes, or until desired doneness.

Remove from oven and let cool. Once cool, use a fork to remove spaghetti squash strands. Place strands in a large bowl.

Add oregano and bacon, stirring to combine. Cover and place in refrigerator for several hours or until completely chilled.

Remove from refrigerator and serve chilled.