Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Cut a spaghetti squash in half lengthwise. Scoop out seeds and discard. Bake cut-side down in centre of oven until a knife tip easily pierces skin, 35 to 40 min. Use a fork to scrape squash strands into a medium bowl. Stir in 1/4 cup dried cranberries, 2 tbsp melted butter, 1 tbsp honey, 2 tsp fresh thyme leaves and 1/4 tsp salt. Season with pepper.