INGREDIENTS
1
Spaghetti squash - cut in half/ seeds scooped out
3 tbsp
extra virgin olive oil
1 tbsp
light butter
1/4 cup
organic pumpkin puree
1/4 cup
light coconut milk or regular / or plain low fat milk
1/4 tsp
ground nutmeg
1/2 tbsp
fresh sage - chopped- more if you like but the flavor is strong
1/2 cup
grated parmesean cheese
salt and pepper