Spaghetti Squash with Edamame and Cilantro Pasta

2 (2 1/2-pounds) 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, thawed

1/4 cup grated fresh Parmesan cheese

Preheat oven to 350 F. 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 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 cup 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. Makes 6 servings.