Ingredients:
3/4 cup spaghetti squash, cooked
1 tablespoon pesto sauce
1/3 cup olives, chopped ( garlic olives were suggested)
1 teaspoon garlic, chopped
2 ounces fresh mozzarella cheese, chopped
1 ounce provolone cheese, shredded
1 tablespoon pine nuts, toasted
Directions:
Heat the pesto sauce.
Stir in all ingredients except the nuts.
Top with the nuts.
Heat until cheese is melted and the pesto sauce has liquified through the squash.
Toss before serving, with some freshly ground pepper.
Servings: 1
Time preparation: 5 min.
Time total: 20 min.