This is enough for half the squash, which served two extremely hearty portions when i prepared it. If you want to use the whole squash, Just double the other ingredients.

Preheat oven to 375º F.

Using a large spoon, scoop the seeds from the insides of the squash, being careful not to remove any of the flesh. Brush the squash with some olive oil and sprinkle with a little salt and pepper. Place the squash cut side down in a baking dish and bake in the oven for about 40 minutes or until the outside is softening to the touch.

Meanwhile, julienne the 5 sage leaves into thin ribbon-like slices. Reserve the extra garnish leaves as whole. Wait for the squash to finish cooking before proceeding.

When the squash is ready, remove it from the oven and let it cool for about 10 minutes or until you can handle it without burning your hands. Using the tines of a fork, scoop the inside of the squash out into a bowl, with a scraping motion. The squash should come out resembling strands of spaghetti, hence its name.

Heat the oil or butter in a small skillet or sauté pan. Add the whole garnish sage leaves and cook them until they start to become crisp. Remove them from the oil and put them on a paper towel to dry and drain.

Add the garlic and sliced sage leaves to the oil, and cook, stirring somewhat constantly, until the garlic is slightly caramelized and the sage is starting to crisp. Be careful not to burn. The stove should be on medium to high heat.

When the garlic and sage are ready, add all the remaining ingredients to the bowl with the squash, along with the garlic and sage. Stir until everything is well mixed.

Taste for salt and pepper. Feel free to add more hemp seeds or nutritional yeast (for flavor and depth) as desired. Serve with the whole crispy sage and a sprinkle of pepitas on top for garnish.