From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by.
Starting at the stem, cut squash in half lengthwise. Remove seeds.
Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
Stir in the parsley and oregano.
Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.