Spaghetti Squash with Edamame-Cilantro Pesto Recipe

Spaghetti Squash with Edamame-Cilantro Pesto Recipe

  • 2 (2 1/2 pound) spaghetti squashes
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1 1/4 cups chopped fresh cilantro
  • 1 cup vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound frozen shelled edamame (green soybeans), thawed
  • 1/4 cup grated fresh Parmesan cheese
  1. Preheat oven to 350 degrees F.
  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 degrees F for 1 hour or until tender. Cool slightly. Scrape inside of squash with a fork to remove spaghetti-like 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.
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