Preheat oven to 400 degrees F.

Place the squash the rack in the middle level of your oven.

Roast for about 1 hour or until a sharp knife slides easily through to the center of the squash.

Allow to cool completely.

Slice the ends of the squash off and peel the skin of. Discard ends and peel.

Slice the squash in half.

Carve the core out and remove seeds.

Shred the squash strands with two forks or your hands.

For the pesto sauce, place all ingredients into a food processor. Pulse until smooth.

Pour the pesto sauce over each serving of spaghetti sauce.

Top with freshly diced tomato and Parmesan cheese.

Any unused portions can be frozen for later use.