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.