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