Step 1

Preheat the oven at 400 degrees F. Roast the spaghetti squash and butternut squash by slicing both in half lengthwise then scooping out the center seeds with a spoon. Drizzle olive oil over the inside and place face down on a baking sheet. Add a drizzle of water to the pan. Wrap the onion and garlic cloves with foil and add to the pan and bake for 35 minutes or until a knife inserted to the squash feels tender inside. During baking remove the garlic and onion after about 20 minutes. When the squash is done cooking, remove the squash from the oven and let the squash cool slightly about 10 minutes until it can be easily handled.

Step 2

Using a fork scrape the sides down of the spaghetti squash to break up the squash into noodles. Put noodles in a dish, cover and set aside while you make the sauce.

Step 3

In a medium saucepan add 1 tablespoon of ghee and 3 sage leaves and sauté on medium heat for about 3 minutes or until fragrant.

Step 4

Pour the fragrant butter into a blender and add the Parmesan cheese, onion, garlic, salt and pepper. Remove the butternut squash from the skin by scooping it with a spoon and add it to the blender too.

Step 5

Blend until smooth. Add more salt to taste. Spread sauce over noodles and serve immediately. Garnish with 2 extra sage leaves chopped.