Spaghetti Squash with Sage Cream Sauce

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


  • 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


  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.