Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper or a Silpat mat.

Using a very sharp knife, cut the squash in half lengthwise and scrape out the seeds.

Drizzle the cut side of each squash half with olive oil and sprinkle with the garlic powder, salt, and pepper.

Place the squash, cut-side down, onto the prepared baking sheet.

Bake in the preheated oven for 45 minutes or until tender and a fork can easily pierce the skin.

Remove from the oven and allow to cool enough to handle it.

Use a fork to scrape the strands of squash and separate them from the shell.  Allow the squash to rest while you prepare the rest of the dish.

In a large skillet over medium heat, melt the butter, stirring constantly.

Keep stirring and cooking the butter as it begins to foam and sizzle around the edges. The butter will begin to turn golden in color and some of the foam will subside.  You will notice that the milk solids at the bottom of the pan will turn a toasty brown.  Keep stirring the butter continuously.

When the butter is golden brown and starts to smell nutty, remove the pan from the heat.

Tilt the pan to one side and remove 2 tablespoons of the browned butter to a small dish and reserve for later use.

Return the pan to the heat and add the garlic, shallots, and minced sage.

Cook, stirring frequently until the onions begin to turn translucent – about 1 minute.

Stir in the broth and wine and bring the mixture to a full rolling boil.

Reduce the heat and simmer until the mixture is reduced and slightly thickened – about 2 minutes.

Add the spaghetti squash strands to the pan and toss gently to combine and warm the spaghetti squash – about 2 minutes.

Sprinkle the parmesan cheese over the squash and toss to combine.

Spoon the squash onto a serving platter. 

Drizzle the reserved brown butter over the top and garnish with more parmesan cheese and sage leaves.