INGREDIENTS
1 1/4 cups
Cilantro, fresh
1 lb
Edamame, frozen
2
None garlic cloves
1 cup
Vegetable broth
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1
Cooking spray
1 tbsp
Extravirgin olive oil
1/4 cup
Parmesan cheese, grated fresh
2
None (2 1/2-pound) spaghetti squash