Start by preheating your oven to 400 degrees Fahrenheit. Line your baking sheet with parchment paper. This prevents the squash from sticking to the pan. A hot oven is key for the best texture.

Place the squash on a sturdy cutting board. Carefully cut it in half lengthwise from stem to end. If it is too hard, microwave it for two minutes. This softens the skin and makes cutting much safer.

Use a large metal spoon to scrape out the seeds. Also, remove the stringy bits from the center of each half. Toss the seeds or save them for roasting later. The hollow center should look very clean.

Drizzle the inside of each half with olive oil. Sprinkle the kosher salt and black pepper evenly over the flesh. Rub the oil and spices in with your fingers. Make sure every inch is well-coated for flavor.

Place the squash halves cut-side down on the baking sheet. Roast them in the oven for 40 to 50 minutes. You know it is done when the skin feels soft. A knife should slide in very easily.

Let the squash cool for about five minutes. Use a fork to scrape the flesh from the skin. The squash will naturally break into long, noodle-like strands. Move the strands into a large warm bowl.

Add the melted butter and fresh herbs to the bowl. Gently toss the strands so they stay long and pretty. Taste the dish to see if it needs more salt. The fresh green herbs look beautiful against the yellow.

Sprinkle the grated Parmesan cheese over the top if you like. Serve the dish immediately while it is nice and hot. The smell of fresh herbs and butter is absolutely incredible. Your guests will love this healthy treat.