Instructions: Bring chicken broth to a boil in a medium suacepan, and add sun-dried tomat oes. Remove from heat; cover and let stand 10 minutes. Remove tomatoes from broth with a slotted spoon, reserving broth. Cut tomatoes into strips, and set aside.

Add mushrooms, onion, and garlic to broth, and bring to a boil. Reduce heat , and simmer, uncovered, 10 minutes or until liquid is reduced to about 3 t ablespoons.

Combine squash, chopped tomato, basil, and pepper in a bowl. Add mushroom m ixture and su-dried tomato strips, and toss well. Sprinkle with pine nuts a nd cheese.

Yield: 7 servings (serving size: 1/2 cup).

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