1 seven-pound spaghetti squash, cut in half lengthwise and seeded
6 tablespoons unsalted butter, cut into tablespoons
3 tablespoons finely chopped fresh chives, thyme, or parsley
Salt and freshly ground black pepper
1. Heat oven to 350°. Place squash halves cut side down in a large roasting pan. Add 1 cup water; cover with aluminum foil. Bake until translucent and flesh pulls away from skin, about 50 minutes. Let cool 5 minutes.
2. Using a fork, separate flesh into strands. Discard skins. In a large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serves 10 to 12.