Preheat your oven to 425 F

Cut your spaghetti squash width-wise right down the center, not length-wise

Scoop out the inner seeds of each half

Sprinkle some salt on each half and place them on a greased baking sheet cut-side down

Place in the oven to roast for about 35 minutes

Let cool and scoop out the long strands of "spaghetti" and set aside

While spaghetti squash is cooling, get out a medium sauce pan

Place the Olive Oil and the fresh sage in the pan and fry for 1-2 minutes

Take the sage out using a slotted spoon and leaving the oil in the pan

Add the pumpkin puree, garlic, coconut milk, parmesan or nutritional yeast flakes, and apple cider vinegar, nutmeg and red pepper flakes (optional)

Stir until sauce is well blended and heated throughout

When finished, spoon some of the pumpkin sauce on top of the spaghetti squash and store the rest for later use in the refrigerator

Serve and enjoy!