Spaghetti Squash with Edamame-Cilantro Pesto

Spaghetti Squash with Edamame-Cilantro Pesto
Photo by Randy Mayor

Ingredients

  • 1 tablespoon extravirgin olive oil
  • 1 ¼ cups chopped fresh cilantro
  • Cooking spray
  • 1 pound frozen shelled edamame (green soybeans), thawed
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon extravirgin olive oil
  • + 13 more ingredients
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 cup vegetable broth
    • 1 ¼ cups chopped fresh cilantro
    • 1 cup vegetable broth
    • ½ teaspoon salt, divided
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • ½ teaspoon salt, divided
    • 2 (2 1/2-pound) spaghetti squash
    • 2 (2 1/2-pound) spaghetti squash
    • ¼ teaspoon freshly ground black pepper
    • 1 pound frozen shelled edamame (green soybeans), thawed
    • Cooking spray

Preheat oven to 350°. 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...

View full recipe at My Recipes

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