Pumpkin Spaghetti Squash with Crispy Sage and Prosciutto

Directions

1. 1

   Microwave spaghetti squash for 5 minutes, then cut lengthwise. Drizzle with olive oil, salt, and pepper. Roast face down for 1 hour at 400 degrees.

2. 2

   In a skillet, cook 1 tbsp extra virgin olive oil and onion for 2 min. Add garlic and cook another 2-3 min. Remove from skillet and set aside.

3. 3

   Add 2 tbsp butter to skillet and allow to melt. Add sage leaves and get them crispy. The butter will brown and the sage will get nice and crispy.

4. 4

   In a blender, add pumpkin purée, onion, garlic, sage, and butter mixture. Add milk, spices, and 1 cup of Parmesan cheese. Blend until smooth.

5. 5

   Place prosciutto on a baking tray and cook at 400 degrees for 10-12 minutes until crispy.

6. 6

   Take squash out of the oven and fluff the spaghetti strands with a fork. Pour in the sauce mixture. Top with crispy prosciutto and extra Parmesan cheese.