Preheat your oven to 375°F (190°C).

Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center.

Place the two halves of the squash, cut-side up, on a baking sheet. Place 1 tablespoon of butter in each half. Season the squash with 1 teaspoon of garlic salt and 1/2 teaspoon of Italian herbs.

Place the baking sheet in the preheated oven and bake for about 30-40 minutes or until the squash is tender. The flesh should easily separate into spaghetti-like strands with a fork.

While the squash is baking, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the butter is melted and bubbly, add the cooked spaghetti squash strands. Toss them in the skillet to coat them with the butter and oil. Season with the remaining garlic salt and Italian herbs. Sauté for about 5-7 minutes, or until the squash is heated through and has absorbed the flavors.

Plate the sautéed spaghetti squash and top it with grated Parmesan cheese, red pepper flakes (adjust to your desired level of spiciness), and a pinch of minced parsley for a pop of freshness.

Your delicious and buttery spaghetti squash is ready to be enjoyed as a flavorful and low-carb side dish or even as a light main course.