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Entree
2 servings
15 minutes
20 minutes
Melissa’s Corporate Chefs
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.
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