1Cut the spaghetti squash in half and scoop out the seeds. Place the squash halves cut-side down in a roasting pan (with sides) and pour just enough water into the pan to reach the cut edges of the squash.
2Bake the squash in a preheated 375F oven for 30 – 45 minutes. In my oven, 30 minutes is perfect at that temperature. While the squash is baking, prep the fresh herbs and place in a large bowl with the minced garlic, spices and salt.
3Test the squash for doneness after 30 minutes of baking. To do that, press your finger into the skin of the squash and gage the resistance. If there is little or no indentation from your finger, the squash is not cooked enough. If there is, then the squash is done. Remove squash from the oven and flip the halves over – cut-side up, to cool. Spaghetti squash firms up a bit as it sits and cools so don’t omit this step.
4I generally err on the side of slightly under-done because spaghetti squash holds quite a bit of water and if it is overcooked, the strands will be soggy and soft, and won’t hold their shape as well.
5When cool enough to handle, use a fork to scrape the squash out of the shell and place in the large bowl with the seasonings and herbs.
6If the strands still seem to be wet even after they cool, strain the strands in a colander or rest them on paper towels to remove some of the excess water.
7Using tongs or a couple of forks, toss the squash with the fresh herbs and seasonings as best you can until well mixed.