Warm the coconut oil in a saucepan. Add in the whole sage leaves and nuts (if using), cooking just until brown and crispy. Remove to drain. Will be used later for garnish. Add the chopped sage, crushed garlic, and cook until brown and crispy (just a minute, garlic burns easily). Mix the pumpkin, tomato paste, hardened fat off the top of the can of coconut milk, and nutmeg. If too thick, thin with white wine or water. Simmer while preparing the noodles.In a large skillet, melt the coconut oil. Add in the spiralized veggies. Cover, but toss frequently. Checking for al-dente doneness starting around 5 minutes. When done, remove from heat. Fold in the pumpkin sauce. Best served with crispy sage leaves and chopped nuts. (Recipe #659)
