| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Jewish |
Sauces, Marinades, Spreads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Spaghetti squash; cooked |
| 1/2 |
c |
Pesto sauce |
| 1/2 |
|
Jar artichoke hearts |
| 2 |
tb |
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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