enticing eats: spaghetti squash with edamame pesto

Good morning all,
Lately I've been super obsessed with squash. It's the perfect fall food (other than anything pumpkin). A couple of weeks ago I whipped together a spaghetti squash recipe from my new Cooking Light cookbook (check out their website for even more amazing healthy recipes)! It was so easy, fast, and most importantly healthy and delicious!

Here's what you'll need:
+ 1 spaghetti squash
+ cooking spray
+ 1/2 teaspoon salt, divided
+ 1/2 cup chicken broth
+ 1/2 teaspoon basil (or your favourite dried spice)
+ 1/2 tablespoon extra virgin olive oil
+ 1/4 teaspoon pepper
+ 1/2 teaspoon minced garlic
+ 1 cup frozen shelled edamame (green soybeans), thawed
+ 2 tablespoons Parmesan cheese

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise, discard seeds. Place squash halves onto a baking sheet coated with cooking spray. Bake at 350 degrees for approx. 1 hour or until tender. Once cooled, scrape the inside with a fork to remove the spaghetti like strands, place in bowls (makes about 2 servings) and sprinkle with 1/4 teaspoon salt.
3. Place basil, broth, oil, pepper, remaining salt, garlic, and edamame in a food processor (I used a Magic Bullet), and blend until smooth.
 4. Serve edameme pesto over spaghetti squash cold or hot and sprinkle each with a tablespoon of Parmesan cheese.
5. Enjoy!

 aspire to inspire,