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Spaghetti Squash with Sage and Orange
Course: Side DishCuisine: American4
servings10
minutes45
minutes150
kcalLight and delicate spaghetti squash is enhanced with earthy sage and vibrant orange zest for a refreshing, wholesome dish.
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 
- 1 1/2 teaspoons extra-virgin olive oil 
- 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.
Notes
- Nutrition Facts (per serving):
 Fat: 10 g
 Saturated fat: 2 g
 Cholesterol: 5 mg
 Carbohydrates: 14 g
 Protein: 3 g
 Sodium: 200 mg
 Fiber: 4 g
 Sugar: 5 g
 
								





 

 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
								