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Scrumptious Spaghetti Squash with Edamame dressing

Charlie.Q.Force's picture
Looking for a delicious spaghetti recipe that tastes great but without all the fat and calories? Charlie Q's got you covered.
Ingredients
  Spaghetti squash 1 Large
  Salt 1⁄3 Teaspoon
  Fresh cilantro 1 Cup (16 tbs), chopped (For edamame pesto)
  Vegetable broth 4⁄5 Cup (12.8 tbs) (low sodium - For edamame pesto)
  Extra virgin olive oil 1 Tablespoon (For edamame pesto)
  Garlic 1 Tablespoon, minced (For edamame pesto)
  Frozen shelled edamame 1 1⁄3 Cup (20.8 tbs), thawed (For edamame pesto)
  Seaweed gomasio 1⁄2 Teaspoon (For edamame pesto)
  Mixed cherry tomatoes 1 Cup (16 tbs), sliced
  Olive oil 2 Teaspoon (For roasting tomatoes)
Directions

GETTING READY
1. For Squash – Preheat oven to 350 F.
2. For tomatoes – Preheat toaster oven or second oven to 250 degrees.
3. Cut squash in half lengthwise and scrape out seeds.
4. Place squash halves, cut sides down, on a baking sheet coated with cooking spray.
5. Bake at 350 for 60 minutes.
6. For tomatoes - Toss tomatoes in olive oil and place on cooking tray.
7. Bake at 250 for 60 minutes. Turn once half way through.
8. For edamame pesto – Place cilantro, broth, oil, pepper, gomasio, garlic, and edamame in a food processor; pulse until coarsely chopped.

MAKING
9. Take out the squash from the oven and Cool slightly.
10. Scrape squash with a fork, to remove spaghetti-like strands to measure about 4 cups. Place in a large bowl.
11. Sprinkle with ¼ tsp. salt, toss gently to combine. Cover and keep warm.

SERVING
12. Serve edamame pesto over squash. Garnish with the roasted cherry tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Preparation Time: 
40 Minutes
Cook Time: 
120 Minutes
Ready In: 
160 Minutes
Servings: 
3

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Scrumptious Spaghetti Squash With Edamame Dressing Recipe Video