You’ll Love This Spaghetti Squash with Edamame-Cilantro Pesto Recipe

Updated: January 15, 2024 by Olivia Mittak | Leave a comment

Spaghetti squash is among the most popular varieties of squash out there. This recipe is a great way to eat spaghetti squash in a brand-new way. Squash of any kind is a great choice for parents with picky eaters, since its sweeter taste is less likely to garner complaints.

This recipe uses an edamame-cilantro pesto to introduce some fantastic flavors to spaghetti squash. Parmesan cheese helps round this dish out, ensuring it meets all of the qualifications for a great savory dinner. Despite the use of cheese, this recipe is still very healthy.

Finding recipes that are packed with nutrition, but that are also affordable, easy, and tasty, is a challenge. Many families wind up turning to salads over and over again, or to frozen mixed vegetables. These dishes certainly have their time and place, but serving them every night will grow old fast.

That's why recipes like these are important. This recipe will provide your family with lots of important nutrients, helping them stay strong and healthy. Squash alone is a great health food, but edamame has its own benefits. We hope you enjoy this recipe and come back to it time and time again.

Spaghetti Squash with Edamame-Cilantro Pesto

Ingredients:

2 spaghetti squashes (about 2½ pounds)
Cooking spray
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

Directions:

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.