Baked Spaghetti Squash With Herb-Butter Sauce - cooking recipe

Ingredients

Squash
1 spaghetti squash (2 1/2-3 pounds or two smaller squash)
1/2 cup water
Herb-Butter Sauce
3 tablespoons butter, melted
1/4 cup vegetable broth (be sure to use a broth that is low in sodium!) or 1/4 cup chicken broth (be sure to use a broth that is low in sodium!)
1 tablespoon fresh parsley, minced
1 teaspoon fresh oregano, minced
salt, to taste
cracked black pepper, to taste

Preparation

Squash: Preheat oven to 350 degrees.
Starting at the stem, cut squash in half lengthwise. Remove seeds.
Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
Stir in the parsley and oregano.
Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.