Spaghetti Squash with Creamy Butternut Leek Sauce

Ingredients:
1 lb butternut squash, peeled and diced
1 tbsp light butter
1-2 cups cooked spaghetti squash
1 large leek (white part only)
2 cloves garlic, minced
1/4 cup fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste

Directions:
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth. Reserve a small amount of water.
Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved water to thin out to your liking. Stir in parmesan cheese and sage and mix in spaghetti squash until well coated.
Serve and enjoy!