1 spaghetti squash

3/4 tsp salt

1/2 tsp pepper

5 Tbs butter

15 fresh sage leaves

1/2 c walnut halves, roughly chopped

1 Tbs grated parmesan

Preheat oven to 400. Place squash on cutting board. Using a large, very sharp knife, cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard them. Place the squash halves on a roasting pan and season with salt and pepper. Place 1 Tbs of butter and 2 sage leaves in the cavity of each squash half. Bake the squash until the flesh is just soft–about 45 minutes to 1 hour. Remove and cool slightly. Using a fork, scrape the meat of the squash away from the skins, reserving skins for presentation. Heat the remaining 3 Tbs butter in a large saucepan over medium heat. When the butter has melted, add the walnuts. Toast the nuts and allow the butter to bubble, about 1 minute. Add the sage leaves. When the leaves release their aroma and begin to crackle in the pan, add the squash strands and stir to coat with the flavored butter. Cook for 2 minutes until squash is warm, season with salt and pepper, and return to squash halves. Sprinkle with parmesan and serve.