2 pounds spaghetti squash
1 tablespoon olive oil
6 to 8 fresh sage leaves
3/4 cup ricotta
2 cloves garlic, mashed or grated
Salt and freshly ground black pepper
1/2 cup pine nuts, toasted
Preheat the oven to 375°F. Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender, about 1 hour.
Remove squash from oven and let cool for 5 to 10 minutes. Meanwhile, heat the olive oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.
Cut the roasted squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to the bowl with the ricotta mixture.
Combine squash and ricotta mixture and season to taste with salt and pepper.
Sprinkle with pine nuts before serving.
Updated from recipe originally published October 2008.