* 1 Spaghetti squash
* Sea salt and Freshly ground pepper
* 3 Garlic Cloves
* A gloss of Olive oil and/or a couple of blobs of Butter
* ½ mug of Breadcrumbs
* 12 Sage leaves
* A large handful of freshly Grated Parmesan

===Method===
* Halve your Squash lengthwise, giving you two identical halves. Place on a Baking tray or in individual Baking dishes. Dust with a little Salt and Pepper.
* Flatten two Garlic Cloves with the side of a knife or your Hand. Keep the peel on to protect the Clove from burning. Pop a Clove in each Squash halve. Gloss with Oil.
* Roast for 45 mins to 1 hour, or till fully tender and bronzed around the edges. Let the Oven cook as much water from the Squash as possible, for intensely-flavoured flesh.
* While your Squash Roasts, add a blob of Butter or a gloss of Oil to a pan. Add the 6 whole Sage leaves. Sizzle them in the Oil or Butter till just crisp on both sides this only takes a minute. Remove from the pan. Use these as a garnish. Put your pan back on the heat.
* Finely chop the last 6 Sage leaves and Garlic clove. Mix into your Breadcrumbs. Add a little more Oil or Butter to your warming pan. Toss in the Breadcrumbs. Sizzle over medium heat till golden and fragrant.
* Once the Squash is done, remove the Garlic from its skin. Pop it back in the Squash. Take a fork to your squash to tease out the Spaghetti-like strands, mixing the Roasted garlic through. Scatter the Toasted crumbs over, along with a good handful of Parmesan.
* Dot your crispy Sage leaves on top and grab a fork.
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