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.

In a small bowl, add 3 tablespoons olive oil, chopped basil, red pepper flakes, salt, diced tomatoes, chopped rosemary and mix. Let marinate as squash bakes.

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 - simply pull on squash, using fork like a rake, to shred squash into "spaghetti".

After the squash has baked and you've pulled "spaghetti" strands, heat 1 tablespoon of olive oil in a large skillet over medium heat, and add spaghetti squash when shimmery. Toss them in the skillet to coat them with the oil. Sauté for about 5-7 minutes, or until the squash is heated through and has absorbed the flavors.

Add caprese salad to baked spaghetti squash and toss. Mix well.

Plate the sautéed spaghetti squash. I like to serve spaghetti squash back in the hollowed-out shell for a fun presentation.

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!