Roasted Spaghetti Squash with Herbs

1 1/2 c. low-sodium chicken or vegetable broth
2 lg. sprigs rosemary
2 lg. sprigs sage
1 (3 to 5 lb.) spaghetti squash, halved lengthwise and seeded
2 tbsp. butter or olive oil
2 tbsp. chopped parsley
Salt and pepper to taste

Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt, and pepper and toss gently. Serve immediately.

Makes 6 servings.