Step 1

Preheat oven to 400F/200C.

Step 2

Wash outside of spaghetti squash if it’s dirty, then cut squash in half lengthwise.

Step 3

Use a sharp pointed spoon to scrape out seeds and stringy gunk that’s around the seeds.

Step 4

Cut ends off squash if desired, then rub inside surface with olive oil and Italian Herb Seasoning (affiliate link).

Step 5

Put squash on baking sheet that you’ve sprayed with non-stick spray.

Step 6

Roast squash, starting to check after about 40 minutes and removing when squash is still firm but strings apart fairly easily into spaghetti-like strands.  (It took about 50 minutes for the large pieces of squash I had.)

Step 7

Let squash cool a few minutes if needed, then scrape out strands into a plastic bowl or baking pan and discard skins.

Step 8

Gently mix in pesto and the cup of coarsely grated Parmesan cheese, season with salt and fresh ground black pepper.

Step 9

Then pour squash/cheese mixture into a gratin dish and top with 1/4 cup more Parmesan cheese.

Step 10

Bake 20-30 minutes more, until mixture is slightly bubbling and cheese is melted and starting to brown. Serve hot.