Veggie night: Buttered spaghetti squash

I liked the dressing, but I really liked this. 

BUTTERED SPAGHETTI SQUASH

2.5-3 lbs. spaghetti squash, cut in half lengthwise, seeds and pulp removed, placed cut side down in well-greased baking dish, skin poked with fork many times. Bake 30-40 mins at 350 or until squash is tender.

2-3 Tbsp butter

1/4 tsp salt

1/2 C shredded Parmesan cheese

1 Tbsp basil or oregano. chopped

Shred squash pulp into a serving dish. Add butter, half the Parmesan cheese, salt, and basil or oregano, and stir to mix well. Top with remaining cheese.