1 spaghetti squash, halved lengthwise, seeds scooped out (about 3 pounds; 4 cups when cooked)
6 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 fresh sage leaves, chopped
2 tablespoons packed fresh mint leaves, chopped
3/4 cup crumbled feta or ricotta salata (about 4 ounces)
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