Pre-heat the oven to 375°F then bake the spaghetti squash flesh side down for approximately 45 minutes.
Let cool down and scrape “spaghetti” out.
Reserve 3 cups for the sauce.
Bring a large pot of water to boil.
In a large skillet heat butter with sage until it turns slightly brown, add spaghetti squash, season with salt and pepper and sauté for two minutes, add broth and bring to boil.
Meanwhile, in a separate skillet cook prosciutto with oil over medium heat until crispy.
Cook pasta according to directions, toss with spaghetti squash mixture.
Stir in cheese and serve topped with crispy prosciutto.
