DIRECTIONS

1. Preheat oven to 350 degrees
2. Cut off both ends of squash. Standing squash on one end, whichever is more stable, split it down the middle. Scoop out the seed. Coat with 2 Tbsp olive oil, sprinkle a small amount of sale and place on sheet tray round side up.
3. Place in oven and set timer for 30-minutes. Spaghetti squash is 'cured' so it will have different water content which will affect the cooking time. Check the squash periodically during cooking. The goal is to cook until you can push down on it, and it will give, not deflate, or collapse.
4. Once the squash has give, remove from oven and allow it to cool. Once cool scoop out the meat and shred by hand making long spaghetti-like strands
5. Place cast iron skillet on stove and get it as hot as you are comfortable with. Add remaining 2 Tbsp of olive oil, then add shredded squash. Push out to the edges of the pan, making a nice even layer edge to edge. Allow to cook for about 3 minutes. Add butter and allow to melt down into squash, then add sage. The result should be heavily caramilized almost black in some areas. Once you like the color, remove from heat.
6. Add salt and lemon juice to taste.