Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Didi Emmons
Recipe by Cooking Light March 2005

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Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

233 calories; calories from fat 29%; fat 7.6g; saturated fat 1.3g; mono fat 2.8g; poly fat 2.4g; protein 12.5g; carbohydrates 31.3g; fiber 8.8g; cholesterol 3mg; iron 3mg; sodium 533mg; calcium 182mg.
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