1/3 cup plus 1 Tablespoon olive oil
1/4 cup finely chopped onion
½1/2cup fresh sage, roughly chopped
1/4 cup fresh rosemary, chopped
1 clove garlic, minced
1 cup fresh parsley, roughly chopped
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1/4 cup toasted pecans
1/3 cup panko bread crumbs (optional)
1 Tablespoon butter (optional)
Salt and pepper
Cut the spaghetti squash in half, remove the seeds, and scoop out all the stringy flesh into a bowl. In total, you will have approximately 5-6 cups of squash.
In medium skillet over medium heat, cook the onion in 1 tablespoon olive oil until translucent, about 4 minutes. Add the sage, rosemary and garlic and cook until fragrant, about one minute, remove from heat and allow to cool slightly.
Place the fresh parsley and remaining 1/3 cup of olive oil in the blender and blend just until parsley is broken up. Add the cooled onion, sage, and rosemary mixture, Parmesan, lemon juice and pecans. Pulse until somewhat blended but not smooth. Add salt and pepper to taste. (Add a little water or stock if needed to create a sauce.).
In the same pan that you used for the onions (no need to wash), toast up the breadcrumbs in the butter over medium high heat just until golden, about two minutes.
Toss the spaghetti squash with the herb sauce from the blender. Top with toasted breadcrumbs (if desired) and serve.
For a casserole, place in a buttered baking dish, top with the buttered breadcrumbs and bake for 10 minutes at 400 degrees before serving.