Entree
2 servings
15 minutes
20 minutes
Chef Ida Rodriguez
1 Organic Spaghetti Squash cooked
1/2 cup Basil Pesto sauce
1/2 jar Artichoke Hearts
2 tablespoons Sun Dried Roma Tomatoes chopped
1/4 cup 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.
