Spaghetti Squash with Ricotta, Sage, Pignoli, and Parmesan

1. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and microwave on high for 6-8 minutes. Shred the flesh with a fork and then scoop it out with a big spoon into a casserole dish.
2. Heat the butter over medium heat until nut brown. Add the garlic and sage leaves, saute until garlic is straw-colored, then add to the squash.
3. Add the ricotta, pine nuts, salt, and pepper to the squash. Smooth out the top.
4. Sprinkle the top evenly with a layer of Parmesan.
5. Broil until the top is brown in spots.