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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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We use a spaghetti squash web to cleverly capture tender gnocchi bugs in this pesto-based side dish. 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:
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.
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