PREPARATION:

1. Place spaghetti squash in large saucepan. Pierce skin with fork. Add enough water to cover. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes or until squash is soft. Cut squash in half lengthwise; remove seeds. Set aside.
2. Meanwhile, combine broth and garlic in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until tender. Remove from heat; cool slightly.
3. Place broth, garlic, lemon juice and sage in food processor; process until smooth. Return mixture to saucepan; keep warm.
4. Combine broccoli and 1/4 cup water in large nonstick skillet with tight-fitting lid. Bring to a boil over high heat. Reduce heat to medium. Cover and steam 5 minutes or until broccoli is crisp-tender.
5. Using fork, remove spaghetti-like strands from squash. Place squash and broccoli in medium bowl; pour lemon-garlic mixture over squash mixture. Mix well. Garnish as desired. Serve immediately.