• Make punctures all over the spaghetti squash with a knife, then microwave it for five minutes to cook it rapidly. Next, cook in 2-minute intervals until the skin yields slightly when touched.
• Slice it open, take out the seeds, and use a fork to scrape out the squash.
• After cooking, place the spaghetti squash in a fresh dish towel or cheesecloth and VERY firmly press out all of the water.
• Turn the oven on to 375 degrees. Apply oil spray and line two sheet pans with parchment paper.
• Combine the spaghetti squash, egg, Parmesan, oregano, and garlic powder in a medium-sized bowl.
  
• On the preheated pan, pat down 4 7-inch circles; the narrower the rounds, the crispier they will be.
• Using a spatula, carefully rotate the crust after 15 minutes of baking, after lightly misting it with olive oil spray and watching it turn brown. Bake for a further 5 to 7 minutes, or until crisp.

Prepare the pizza:

• Over each cooked crust, spread about 1 1/2 tablespoons of sauce, leaving 1/2-inch border all the way around.
• Top with remaining cheese.
• Bake for 3 to 4 minutes, or until the cheese has melted and the toppings are heated.