Bring a large pot of water to a boil for cooking spaghetti.
Meanwhile, cook spaghetti according to package directions.
Mince the remaining 2 cloves garlic.
Heat the remaining 1 tablespoon oil in a small skillet over medium heat.
Add almonds and the minced garlic.
Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes.
Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more.
When the squash is tender, transfer the mixture to a blender.
Add broth, nutritional yeast and the remaining 1/2 teaspoon salt.
Puree until very smooth.
Return the spaghetti to the pot and toss with the squash sauce.
Top each serving of pasta with a generous tablespoon of the almond mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
