Golden strands of spaghetti squash tossed with a sage-and-thyme- scented butter sauce make a lovely side dish.
Heat oven to 350 F. Cut squash in half lengthwise, starting at the stem end. With a spoon or melon baller, remove seeds. Place squash halves, cut-side down, in roasting pan. Add water. Cover with foil.
Bake at 350 F for 1 hour or until squash is fork-tender. Remove from oven; keep covered.
In glass bowl or measuring cup, combine butter and chicken broth. Heat in microwave on HIGH power for 1 minute. Remove thyme leaves and oregano from stems. Add to butter-broth mixture.
Using fork, shred squash into strands. Place strands in large bowl. Add sauce, salt and pepper; toss.