Spaghetti Squash With Sage And Orange

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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

Kosher salt and freshly ground black pepper

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