Preheat oven to 350°F.  Cut your Spaghetti Squash in half length-wise.  Scoop out seeds and discard.

Pour about 1/2″ of water in the bottom of a baking pan (9″ x 13″).  Place the squash in the water bath, split side down.  Cook uncovered for 35-45 minutes.  Squash is done when poked with a meat fork and it feels soft underneath the skin.

Remove squash from oven and carefully place into a big bowl (it will be hot).  Pull squash with a fork until well shredded.  Discard skin.

While still hot, mix in 1/2 stick of butter and seasonings, to taste.  I like to add garlic salt and my Italian seasoning blend.  Top with some Romano cheese and enjoy!