Spaghetti Squash With Edamame-Cilantro Pesto Recipe

Name: Spaghetti Squash With Edamame-Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (2 1/2-pound) spaghetti squash, Cooking spray, 1/2 teaspoon salt, divided, 1 1/4 cups chopped fresh cilantro, and more.

Yes, Spaghetti Squash With Edamame-Cilantro Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash With Edamame-Cilantro Pesto

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