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.

Email to a friend | Print this recipe | Back