Heat 2 tablespoon oil in a medium saucepan over medium heat. Add onion and cook, stirring frequently, until it becomes translucent, 2 to 4 minutes. Add dried sage, salt, and pepper and cook 30 seconds more.
Stir in pumpkin puree, vanilla and grated parmesan until well combined and smooth. Remove from heat and stir in whipping cream until well combined. Season with additional salt and pepper, if desired.
In a large saute pan, heat remaining oil over medium heat until just hot. Stir in spiralled zucchini and cook, tossing frequently, until just tender.
Divide zucchini noodles among for plates. Top with pumpkin sauce and shredded parmesan.
Notes
Serves 4 as a side dish. Each serving has 6.42 g NET CARBS.Food energy: 156kcal Total fat: 16.89g Calories from fat: 152 Cholesterol: 22mg Carbohydrate: 9.37g Total dietary fiber: 2.95g Protein: 3.53g