Spaghetti Squash with Orange & Sage
Prep time
Cook time
Total time
Recipe type: Meatless Main
Cuisine: Vegan
Serves: 2
  • One 2 1/2-pound spaghetti squash, halved lengthwise, seeds removed, & quartered lengthwise
  • 1 small orange, finely zested & juiced
  • ½ tsp. Dijon mustard
  • 2 tsp. coarsely chopped fresh sage leaves, plus 3 whole leaves for garnish
  • 2 Tbsp. EVOO
  • Sea salt & freshly ground black pepper
  1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin. Let cool for 10 minutes.
  2. Meanwhile, in a small bowl, whisk together the orange zest, juice, mustard, olive oil, sage, salt & pepper. Set aside.
  3. Cut squash in half, lengthwise. Use a fork to remove & discard the seeds. Continue using fork to scrape the squash to get long strands. Toss with the squash & garnish with sage leaves.
Recipe by Vegenista's Kitchen at