Spaghetti Squash with Edamame-Cilantro Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
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.
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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