I love spaghetti squash. Who wouldn’t want all the texture & fun of pasta without the guilt & carb overload?
Plus, it’s so easy to prepare. Depending on your time frame you can bake, steam or microwave, & you can toss the delicate strands with anything you fancy…vegan butter & garlic, fresh tomatoes & herbs, marinara sauce, etc. I am always excited when a spaghetti squash arrives in my CSA share, & I’d been saving a recipe I love to use this time of year for when that day arrived…& it did…
I’ve been cooking a lot with fresh sage lately. It’s one of my most favorite herbs. I don’t get to use it often, but fall/winter is the perfect season, as it pairs beautifully with pumpkin & winter squash. I enjoy its soft texture & peppery flavor, & its rich & woodsy aroma always reminds me of our family home in the mountains, where wild sage grows in abundance. In this recipe, the sweet stands of spaghetti squash are tossed with a fragrant pairing of herbaceous sage & tangy orange, making this dish a lovely seasonal favorite in my home.
- 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
- 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.
- Meanwhile, in a small bowl, whisk together the orange zest, juice, mustard, olive oil, sage, salt & pepper. Set aside.
- 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.