Print This Recipe

Print
Spaghetti Squash with Sage and Orange

Spaghetti Squash with Sage and Orange

For this recipe, it is best to choose smaller spaghetti squash since the strands are more delicate.

http://www.marthastewart.com/130883/spaghetti-squash-sage-and-orange
1
Rated
20100(2)2
  • Yield Serves 4

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

  1. 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.
  2. 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.
  3. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.