Instructions: Heat oven to 35O degrees. Cut squash in half lengthwise and seed. Place squash halves cut-side down in 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.

Using a fork, separate flesh into strands. Discard skins. In large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve.

Serves 10 to 12.

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