Spaghetti squash with pesto

Yield: 6 Servings

Measure Ingredient
1 \N Spaghetti squash; cooked
½ cup Pesto sauce
½ \N Jar artichoke hearts
2 tablespoons Chopped sun-dried tomatoes
¼ cup Black olives; cut in half
\N \N Parmesan cheese

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

Similar recipes