Ingredients
1 medium spaghetti squash (about 4 pounds)2 packages (16 ounces each) potato gnocchi3 cups loosely packed basil leaves3 tablespoons pine nuts, toasted3 tablespoons grated Parmesan cheese1 garlic clove, peeled1/2 teaspoon salt6 tablespoons olive oil
Preparation
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.
