Randy Mayor
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

brighteyes8's Review

August 05, 2013
This recipe was an ill-tasting mess. Also agree that this is the first CL recipe I've rated badly. Avoid.

Cartwheels's Review

September 27, 2012

LauraJM's Review

November 28, 2010
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.

EcoEric's Review

April 13, 2010
I don't like most squash but this recipe was surprisingly good. I would make it again and have recommended it to friends and family. However, I did use chicken stock and added more garlic.