Spaghetti Squash with Sage and Orange
For this recipe, it is best to choose smaller spaghetti squash since the strands are more delicate.
- Servings: 4
- One 2 1/2-pound spaghetti squash, halved lengthwise, seeds removed, and quartered lengthwise
- 1 small orange, finely zested and juiced (about 1 1/2 teaspoons zest and 3 teaspoons juice)
- 1/2 teaspoon Dijon mustard
- 2 teaspoons coarsely chopped fresh sage leaves, plus 3 whole leaves for garnish
- Kosher salt and freshly ground black pepper
In a large saucepan filled with a steamer rack placed at least 1 inch above the boiling water, place the squash flesh side down. Cover and steam until the squash is fork-tender but not mushy, about 15 minutes.
Cool the squash slightly. To release the spaghetti strands, drag a fork from end to end as you would a rake and place in a serving bowl.
In a small bowl, whisk together the orange zest, juice, mustard, olive oil, sage, and salt and pepper. Toss with the squash and garnish with the sage leaves.