Preheat over to 350 F.
Place spaghetti squash cut side down in a baking dish, add about ¼ inch of water to pan to help steam. Cover pan tightly with foil and roast in oven for about an hour or until a paring knife will insert easily into the squash. Remove from oven, flip squash over and allow to cool a few minutes. Using a small spoon, gently remove the squash strands from the skin and fluff up to loosen and separate the noodles. While the squash is still hot, stir in the butter, honey, thyme, seasoning to taste with salt and pepper.