Spaghetti Squash with Sage and Orange
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- Yield Serves 4
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Ingredients
- 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
- 2 teaspoons coarsely chopped fresh sage leaves, plus 3 whole leaves for garnish
- Kosher salt and freshly ground black pepper
Directions
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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.
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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.
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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.
I love sage, I like spaghetti squash. However, the combination of these two things and orange did not do it for me. Kind of made me feel ill. I used a cara cara orange so perhaps a more typical orange would have made it taste sweeter and maybe a little bit more palatable.