Pre-heat oven to 400 degree Fahrenheit.
Slice squash in half, length-wise. Scoop out the insides and toss them in the compost or garbage.
1 large spaghetti squash
Put one inch of water in a 13 x 9 baking dish and place the squash halves face down in the dish.
Put in oven uncovered for 45 minutes.
With 15 minutes left on your squash timer, heat wok or sauté pan on medium heat. Once it heats up, add the oil.
2 tablespoons olive oil
Once the oil shimmers, add onion and sauté for 8 minutes.
1 large onion
Add garlic, and salt and sauté for 2 additional minutes and turn the heat off under the pan.
2 teaspoons garlic paste, 3/4 teaspoon salt
Test squash to see if you can shred it easily.
Put on an oven mitt and pick up squash, one half at a time
Take a fork and dig into the flesh at the top of the squash and pull down, I leave the shredded squash in both of the halves to keep it warm.
Turn heat back on under the sauté pan.
Add broth, wine, butter, sage, and spinach and cook until spinach has wilted.
6 ounces chicken broth, 3 ounces white wine, 4 tablespoons butter, 10 leaves sage, 2 cups spinach
Stir in the squash mixture and cook for 2 minutes so the flavors are melded.
Serve
Enjoy