2 spaghetti squashes (about 2½ pounds)
½ teaspoon salt, divided
1¼ cups chopped fresh cilantro
1 cup vegetable broth
1 tablespoon extra-virgin olive oil
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound frozen shelled edamame (green soybeans), thawed
¼ cup (1 ounce) grated fresh Parmesan cheese
1. Preheat oven to 350°F.
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°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 ¼ teaspoon salt; toss gently to combine. Cover and keep warm.
3. Place cilantro, broth, oil, pepper, remaining ¼ teaspoon salt, garlic, and edamame in a food processor; pulse until coarsely chopped. Serve edamame pesto over squash; sprinkle with cheese.
Serving size: 1½ cups squash, ½ cup edamame pesto, and 2 teaspoons cheese
Total Fat: 7.6 g
Sat: 1.3 g
Protein: 12.5 g
Carb: 31.3 g
Fiber: 8.8 g
Cholesterol: 3 mg
Sodium: 533 mg
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