

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.

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