| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Jewish | Marinades, Sauces, Spreads, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Spaghetti squash, cooked | |
| 1/2 | c | Pesto sauce |
| 1/2 | Jar artichoke hearts | |
| 2 | T | Chopped sun-dried tomatoes |
| 1/4 | c | Black olives, cut in half |
| Parmesan cheese |
INSTRUCTIONS
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@prodigy.net> on Apr 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 30.7mg
Sodium: 710.6mg
Potassium: 392.6mg
Carbohydrates: 11.5g
Fiber: 4.4g
Sugar: <1g
Protein: 16.9g