Spiderweb Trap Recipe
Spiderweb Trap Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We use a spaghetti squash "web" to cleverly capture tender gnocchi "bugs" in this pesto-based side dish.—Taste of Home Test Kitchen
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
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: Look for potato gnocchi in the pasta, ethnic or frozen foods section of your grocery store.
Originally published as Spiderweb Trap in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p242

Nutritional Facts

3/4 cup: 322 calories, 12g fat (2g saturated fat), 8mg cholesterol, 561mg sodium, 47g carbohydrate (5g sugars, 5g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. 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: Look for potato gnocchi in the pasta, ethnic or frozen foods section of your grocery store.
Originally published as Spiderweb Trap in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p242

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Fire291 User ID: 934301 158493
Reviewed Nov. 1, 2013

"We made this last night (Halloween supper), it was good and fun! I told the kids it was spider webs with spider eggs."

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