Spaghetti Squash with Edamame and Basil Pistou

Ingredients

• spaghetti squash
• roasted garlic
• nutritional yeast
• white miso paste
• fresh basil leaves
• cooked shelled edamame

Instructions

1. Pierce spaghetti squash in ~5 spots. Roast whole at 400°F 35–45 min, turning once, until easily pierced with a fork.
2. Blend Roasted Garlic, nutritional yeast, miso, and basil; add water by the tbsp until desired texture.
3. Halve squash; scoop out seeds. Scrape flesh into strands.
4. Toss with edamame and basil pistou. Serve immediately.

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