1 (2 1/2-pound) spaghetti squash
1/8 tsp coarse sea salt, plus additional 1/4 tsp for pesto
Garlic powder, to taste
2 cups packed fresh cilantro leaves
1 cup vegetable or chicken broth
1 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
3 garlic cloves, minced
1 pound frozen shelled edamame (green soybeans), thawed
1/8 cup (1/2 ounce) grated fresh Parmesan cheese
1. Preheat oven to 350°. Cut squash in half and discard seeds (or reserve to toast which is what I did!). Spray a baking sheet with cooking spray and place cut sides down. Bake 1 hour. Let cool and scrape inside of squash. Season with 1/8 tsp sea salt and garlic powder, to taste.
2. Place cilantro through edamame plus 1/4 tsp sea salt in a food processor. Pulse until combined well.
3. Serve pesto over spaghetti squash and sprinkle with cheese.
Nutritional Information from website
Calories:233 (29% from fat)
Fat:7.6g (sat 1.3g,mono 2.8g,poly 2.4g)