Instruction

1. Preheat oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper or foil.
2. Slice a spaghetti squash in half lengthwise; scoop out and discard stringy seeds. Brush cut surfaces of squash halves with olive oil. Sprinkle with salt and pepper; place the squash halves cut side down on the prepared baking sheet. Roast 50-60 minutes or until the skin is easy to pierce with a fork. Let slightly cool. Use a fork to gently scrape out spaghetti squash strands; transfer to a large bowl. Place squash shells back on baking sheet for later use.
3. Melt 4 tablespoons cubed butter in a large, heavy-bottomed saucepan over medium heat. As the butter begins to simmer and foam, stir it gently to keep the milk solids from sticking to the bottom. Simmer; stir a few minutes longer until the butter turns a golden brown color, 3-4 minutes. Remove from heat; add remaining 4 tablespoons cubed butter and minced garlic. Stir until butter is melted. Pour in cream; return the pan to the burner over medium heat. Stir in salt, sage, if desired, and pepper. Bring to a simmer; stir the sauce constantly and simmer about 6 minutes, until it's smooth and slightly thickened. Remove from heat. Add in 1-1/2 cups of grated Parmesan and stir until melted and sauce is smooth.
4. Pour a small amount of alfredo sauce in with the spaghetti squash; use two forks or tongs to turn and coat the squash noodles. Continue to slowly add Alfredo and toss the noodles until coated and saucy. Divide spaghetti squash alfredo in reserved squash shells. Sprinkle with remaining grated Parmesan. Place the pan under a broiler set to high; broil 2-3 minutes until the cheese on top is bubbly and browned. Remove from the oven; sprinkle with chopped parsley. Serve immediately.