Scrumptious Spaghetti Squash with Edamame dressing Recipe Video

Looking for a delicious spaghetti recipe that tastes great but without all the fat and calories? Charlie Q's got you covered.

Summary

Preparation Time40 MinCooking Time2 Hr 0 Min
Ready In2 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings3
CuisineCourse
TasteMethod
VegetarianMain Ingredient

Ingredients

 Spaghetti squash1 Large
 Salt1⁄3 Teaspoon
 Fresh cilantro1 Cup (16 tbs), chopped (For edamame pesto)
 Vegetable broth4⁄5 Cup (12.8 tbs) (low sodium - For edamame pesto)
 Extra virgin olive oil1 Tablespoon (For edamame pesto)
 Garlic1 Tablespoon, minced (For edamame pesto)
 Frozen shelled edamame1 1⁄3 Cup (20.8 tbs), thawed (For edamame pesto)
 Seaweed gomasio1⁄2 Teaspoon (For edamame pesto)
 Mixed cherry tomatoes1 Cup (16 tbs), sliced
 Olive oil2 Teaspoon (For roasting tomatoes)

Nutrition Facts

Serving size

Calories 501 Calories from Fat 148

% Daily Value*

Total Fat 17 g26.3%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 514.7 mg21.4%

Total Carbohydrates 89 g29.7%

Dietary Fiber 2.1 g8.4%

Sugars 0.9 g

Protein 11 g22.4%

Vitamin A 20.4% Vitamin C 51.8%

Calcium 31.5% Iron 25.4%

*Based on a 2000 Calorie diet

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

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