This is the first recipe from CL I've rated poorly. The pesto was no good. I kept the spaghetti squash and ate it with some spaghetti sauce and a little parmesan cheese and it was very good. I won't make this again. Nor would I recommend it.
Spaghetti Squash with Edamame-Cilantro Pesto
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.
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- Calories: 233
- Calories from fat: 29%
- Fat: 7.6g
- Saturated fat: 1.3g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 2.4g
- Protein: 12.5g
- Carbohydrate: 31.3g
- Fiber: 8.8g
- Cholesterol: 3mg
- Iron: 3mg
- Sodium: 533mg
- Calcium: 182mg
- 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
- 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.
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