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Spiderweb Trap
We use a spaghetti squash "web" to cleverly capture tender gnocchi "bugs" in this pesto-based side dish.—Taste of Home Test Kitchen
10 Servings
Prep/Total Time: 25 min.
Ingredients
1 medium spaghetti squash
2 packages (16 ounces
each
) potato gnocchi
3 cups loosely packed basil leaves
3 tablespoons pine nuts, toasted
3 tablespoons grated Parmesan cheese
1 garlic clove, peeled
1/2 teaspoon salt
6 tablespoons olive oil
Directions
Cut squash in half lengthwise; discard seeds. Place squash, cut side
down, on a microwave-safe plate. Microwave, uncovered, on high for
15-20 minutes or until tender. Meanwhile, cook gnocchi according to
package directions.
For pesto, place the basil, pine nuts, Parmesan cheese, garlic and
salt in a food processor; cover and process until chopped. While
processing, gradually add oil in a steady stream; process until
blended.
When squash is cool enough to handle, use a fork to separate strands.
Drain gnocchi; place in a large bowl. Add spaghetti squash and
pesto; toss to coat. Yield: 10 servings.
Editor’s Note:
This recipe was tested in a 1,100-watt microwave. Look for potato gnocchi in the pasta, ethnic or frozen section of your grocery store.
© Taste of Home 2013
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Spiderweb Trap
(continued)
Nutrition Facts:
3/4 cup equals 322 calories, 12 g fat (2 g saturated fat), 8 mg cholesterol, 561 mg sodium, 47 g carbohydrate, 5 g fiber, 8 g protein.
© Taste of Home 2013