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1
Preheat your oven to 450 F.
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2
Pierce the squash all over with a sharp knife and put it into a microwave safe dish.
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3
Cook it in the microwave for 3-4 minutes to soften it.
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4
Carefully remove it from the microwave and allow it to cool slightly.
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5
Use a very sharp, large kitchen knife to cut the squash in half, vertically.
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6
Scoop out the seeds and discard them (or clean them and toast them for a snack).
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7
Line a rimmed baking sheet with aluminum foil, and drizzle 2 tablespoons of olive oil on the cut side of the squash.
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8
Rub it over the smooth cut portion of the squash, and into the well of the squash too.
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9
Put the squash halves cut side down on the baking sheet, put it into the preheated oven and cook for 40-50 minutes.
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10
As the squash is cooking, prepare your pesto.
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11
Add the basil leaves, 1 tablespoon olive oil, garlic, lemon juice and zest, Parmesan cheese, salt and pepper, and pine nuts to a food processor.
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12
Pulse until the pesto begins to come together.
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13
Taste and adjust the seasoning as needed.
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14
Add 1 additional tablespoon of olive oil to the mixture and pulse again until it is well blended (the pesto wont be completely smooth).
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15
Set the pesto aside.
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16
When the squash has finished cooking, remove it from the oven and allow it to cool to the touch.
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17
Add the tomatoes into a shallow baking dish and drizzle them with olive oil.
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18
Put the dish into the oven and cook for 5-8 minutes, or until they begin to blister and open.
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19
Remove them from the oven and keep them warm.
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20
When the squash is cool to the touch, stand up each half vertically, and use a fork to scrape out the insides in a downward motion.
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21
The flesh will fall out like strands of spaghetti.
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22
You may need to warm the pasta in the microwave on a platter for a few minutes prior to serving.
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23
Serve pasta on individual plates, topped with the pesto and roasted tomatoes.
