Preheat oven to 375F.
Using a sharp knife, cut the squash in half lengthwise and place cut side down in a baking dish.
Add enough water to come 1/2"-inch up the sides of the baking dish, and cover with aluminum foil.
Bake for 45 minutes, until squash is easily pierced with a paring knife.
Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
Remove from oven, uncover, and allow to cool slightly.
Using a spoon, remove the seeds and discard.
Using a fork, gently pull the strands of squash away from the peel and place the squash strands in a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt, and pepper and toss thoroughly, but gently to heat and combine. Serve immediately, or cover and keep warm until ready to serve.
