Spaghetti squash with pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spaghetti squash; cooked | |
| ½ | cup | Pesto sauce |
| ½ | Jar artichoke hearts | |
| 2 | tablespoons | Chopped sun-dried tomatoes |
| ¼ | cup | Black olives; cut in half |
| Parmesan cheese | ||
Directions
Combine all ingredients, except for spaghetti squash & parmesan cheese, and heat through. Serve over hot, cooked spaghetti squash with parmesan cheese.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998
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