Grab your oven mitts and put away the barbecue because it's finally Fall! We've got a fantastic seasonal recipe just for you; spaghetti squash with a brown butter pumpkin sage sauce. Here's what you'll need: Kosher Salt Ground Pepper Nutmeg Olive Oil Lemon Parmesan Cheese Sage Chicken Broth Butter Pumpkin Puree Shallot Spaghetti Squash Baking Pan Medium Pan Cheese Grater Preheat your oven to 400 degrees. Cut your spaghetti squash in half and core it then place facedown in a baking pan and toss it in the oven for 35 minute. Start off your sauce by adding 2 Tbsp of olive oil to your pan over a medium heat. Add you shallot (minced) and cook until they are transparent. Add a large pinch of salt and 1 stick of butter stirring continuously until it's completely melted. Once your butter has browned (you'll know from the color and nutty smell), add your chicken stock, sage, another pinch of salty, 1 Tsp of nutmeg, and some ground pepper. Add your pumpkin puree and keep stirring! Once it's reached a creamy consistency, grate some parmesan cheese on top and throw in a few more sage leaves. Check on your spaghetti squash. If the insides have turned into a nice string texture that you can easily pull out, it's done! Add to your sauce and carefully mix it in, plate and enjoy!