Spaghetti Squash with Edamame-Cilantro Pesto

Randy Mayor
Prepare and chill the pesto up to two days ahead, and bring to room temperature before serving. Bake and chill the squash halves a day or two before; it's actually easier to remove the flesh when it's cold. Reheat the cold squash in the microwave. The unique pesto would also be good on a pizza with sun-dried tomatoes.

Yield:

6 servings (serving size: 1 1/2 cups squash, 1/2 cup edamame pesto, and 2 teaspoons cheese)

Recipe from

Nutritional Information

Calories 233
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 1.3 g
Monofat 2.8 g
Polyfat 2.4 g
Protein 12.5 g
Carbohydrate 31.3 g
Fiber 8.8 g
Cholesterol 3 mg
Iron 3 mg
Sodium 533 mg
Calcium 182 mg

Ingredients

2 (2 1/2-pound) spaghetti squash
Cooking spray
1/2 teaspoon salt, divided
1 1/4 cups chopped fresh cilantro
1 cup vegetable broth
1 tablespoon extravirgin olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound frozen shelled edamame (green soybeans), thawed
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Cut each squash in half lengthwise; discard seeds. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender. Cool slightly. Scrape inside of squash with a fork to remove spaghettilike strands to measure about 8 cups. Place in a large bowl. Sprinkle with 1/4 teaspoon salt; toss gently to combine. Cover and keep warm.

Place cilantro, broth, oil, pepper, remaining 1/4 teaspoon salt, garlic, and edamame in a food processor; pulse until coarsely chopped. Serve edamame pesto over squash; sprinkle with cheese.

Note:

Didi Emmons,

March 2005