1 spaghetti squash
3 fresh sage leaves
3/4 heavy cream
salt and pepper
1 clove minced garlic
1/4 grated parmesan cheese

Cut squash in half, lengthwise; remove seeds. Place face down in baking dish with about 1 inch of water. Cook squash in oven until it can be easily pierced with a fork. Scrape inside of squash into a serving bowl.

Cook cream, finely chopped sage and garlic on low heat for 10 minutes. Pour sauce over squash; add salt and pepper to taste. Toss with parmesan cheese.