Title: Spaghetti Squash with Pesto
Categories: Sauces, Marinades, Spreads, Vegetables
Yield: 6 Servings

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

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 on Apr
30, 1998