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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.
  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)

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.

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 ΒΌ tsp. salt, toss gently to combine. Cover and keep warm.

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

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
40 Minutes
Cook Time: 
120 Minutes
Ready In: 
160 Minutes

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