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Spaghetti Squash with Edamame-Cilantro Pesto

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.