Spaghetti Squash With Edamame-Cilantro Pesto

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2 (2 1/2-pound) spaghetti squash

Cooking spray

1/2 teaspoon salt, divided

1 1/4 cups chopped fresh cilantro

1 cup vegetable broth

1 tablespoon extravirgin olive oil

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 pound frozen shelled edamame (green soybeans), thawed

1/4 cup (1 ounce) grated fresh Parmesan cheese

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