Preheat the oven to 200 °C or 400 °F. Cut the spaghetti squash lengthwise in half. Scrap the seeds with a spoon. Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Drizzle the garlic head with a bit of olive oil, sprinkle with salt and pepper and wrap in foil. Grease the backing form with a bit of olive oil and place the squash halves cut side down. Roast the squash and the garlic for about 40 minutes, until the squash is tender when pierced with a fork.

Meanwhile, prepare the stuffing. Finely chop the shallot and slice the mushrooms. I used crimini "brown" mushrooms, but you can use any kind of mushrooms you have at hand. Sauté shallots in a lug of olive oil in a skillet over medium heat until translucent. Add mushrooms and chopped sage and cook until golden brown, about 7 minutes, and set aside. In a bowl, combine crème fraîche with a bit of milk, then add shredded Parmesan cheese, saving a bit for the topping, and a bit of salt and pepper. Add mushrooms once they are cooled. Peel the roasted garlic and mash it with a fork. Add to the stuffing.

When the spaghetti squash is ready, scrape the flesh into strands using a fork. Remove about 1/3 of the strands from each boat. Place half of the stuffing into each boat and top with the rest of shredded Parmesan cheese. Bake for 10 more minutes, until the cheese is melting. Season with salt and pepper to taste and garnish with fresh sage. Enjoy!