Spaghetti Squash with Sage Cream Sauce

Riverland Farm shares this unique and delectable squash recipe perfect for a new Thanksgiving side dish this holiday.

Ingredients

• 2 1/2 lb spaghetti squash, halved and seeded
• 3 cup heavy cream
• 2 cloves garlic, pressed
• 3 tsp sage, finely chopped or 1/2 tsp dried sage
• 1/4 cup Parmesan cheese, grated
• salt and pepper

Instructions

1. Pre-heat oven to 400°F.
2. Halve squash and scoop out seeds and bake face down with a little water 45min. – 1 hour or until tender.
3. Allow to cool slightly.
4. Pull out squash strands from each side with a fork.
5. Transfer to bowl.
6. While squash is baking: Heat cream, garlic and sage in pan over med. heat.
7. Cook 10 min until cream is thick enough to coat the back of a spoon.
8. Pour sauce over squash, toss lightly until combined.
9. Add salt and pepper to taste, sprinkle with Parmesan cheese.
10. Serve immediately.