Recipes Seasonal Recipes Fall Recipes Spaghetti Squash Recipes Spaghetti Squash with Sage and Orange Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 For this recipe, it is best to choose smaller spaghetti squash since the strands are more delicate. Ingredients One 2 1/2-pound spaghetti squash, halved lengthwise, seeds removed, and quartered lengthwise 1 small orange, finely zested and juiced (about 1 ½ teaspoons zest and 3 teaspoons juice) ½ teaspoon Dijon mustard 2 teaspoons coarsely chopped fresh sage leaves, plus 3 whole leaves for garnish Kosher salt and freshly ground black pepper Directions 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. Rate it Print