COOKING LIGHT Way to Cook Vegetarian by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB086000;CKB023000;CKB000000
Publisher: Liberty Street
Published: 2016-07-14T16:00:00+00:00

1. Using a vegetable peeler, carefully remove the skin of the squash.

2. Once the squash is peeled, cut it in half, and scoop out the seeds using a spoon or your fingers. Cut it into 1-inch pieces, and chop or dice it, depending on the recipe directions.

Spaghetti Squash with Edamame-Cilantro Pesto

Prepare and chill the pesto up to two days ahead, and bring it to room temperature before serving. Bake and chill the squash halves a day or two before; it’s actually easier to remove the flesh when it’s cold. Reheat the cold squash in the microwave. This unique pesto would also be good on a pizza with sun-dried tomatoes.

2 (2½-pound) spaghetti squash

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

1. Preheat oven to 350°.

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° 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 tea-spoon salt, garlic, and edamame in a food processor; pulse until coarsely chopped. Serve edamame pesto over squash; sprinkle with cheese. Yield: 6 servings (serving size: 1½ cups squash, ½ cup edamame pesto, and 2 teaspoons cheese).

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