Savory Spaghetti Squash

(from hwfquilts’s recipe box)

Plenty for leftovers

Source: Cinch!

Serves 6 people

Categories: Cinch!, lunch or dinner dairy, not tried

Ingredients

  • 12 cups spaghetti squash, cooked
  • 1 1/2 cups wild rice, cooked
  • 6 ounces Asiago cheese, shredded
  • 6 T jarred pesto
  • 1 t thyme
  • 1 t oregano
  • 1 t black pepper

Directions

  1. Toss the cooked spaghetti squash and wild rice with the pesto to coat.

  2. Add herbs and black pepper.

  3. Transfer to a plate and garnish with the Asiago.

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