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1
Preheat the oven to 350F.
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2
Line a baking sheet with parchment paper or foil, and spray lightly with nonstick spray.
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3
Cut the squash in half lengthwise, and scrape out the seeds.
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4
(The easiest way to remove the seeds is to cut loose the strand around them with scissors, and then scrape them away with a spoon.)
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5
Bake the halves facedown on a lightly oiled baking sheet for about 30 minutes, or until the skin can be pierced fairly easily with a fork.
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6
Remove the baking sheet from the oven, and turn the squash over, leaving it on the baking sheet until it cools enough so that it is comfortable to handle.
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7
Then scoop out the insides, discarding the skin, and combing through the flesh with a fork to separate the strands.
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8
Set the squash aside.
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9
Place a large skillet or saute pan over medium heat and wait for about 1 minute.
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10
Add the olive oil, and swirl to coat the pan.
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11
If desired, add the butter to the olive oil.
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12
Add the onion and sage to the hot pan, and cook, stirring frequently, for 5 to 8 minutes-or until the onion is becoming golden.
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13
Stir in the garlic, if using, and then add the squash and salt.
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14
Use a fork or tongs to mix the squash into the onion.
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15
When the squash is warmed through and everything is well combined, its time to serve.
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16
This dish tastes best hot or warm.
