In my house, this next dish is one of our go-to comfort foods.
Spaghetti Squash with Edamame-Cilantro Pesto
We skip the cilantro. (As I've mentioned before, I'm not a fan.) The dish doesn't miss anything without it, but you can substitute parsley if you really want. You can fiddle around with the ratios of vegetable broth, pepper, and garlic to find the combination that suits you best. I tend to like dishes more garlicky than most, and although I usually go light on pepper in most dishes, I like a lot of it in this one.We also use a food processor to get the pesto consistency really smooth.
The instructions advise preparing the squash halves a day or two before because it's easier to remove the flesh when it's cold. It really is so much easier to do when cold, so I highly recommend doing that part early. Doesn't need to be a day or two ahead though; doing it a few hours ahead and refrigerating works just as well. The way the spaghetti squash flesh really does looks like spaghetti is just so fun.
We typically run out of spaghetti squash before we run out of pesto. But that's okay because you can, of course, put it on regular ol' spaghetti too. We've also used it as a dip. And, on a whim, I even tried it as a sandwich spread the other day and LOVED it. Sooo versatile.
Got any favorite vegetarian recipes?? Please share!
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