Preheat oven to 400°F. Cut Spaghetti Squash in half lengthwise and scoop out seeds and inner membrane.

Poke holes in the skin side with a fork or knife. Rub Olive Oil over all sides and place cut-side down on a sheet tray.

Roast for 45–50 minutes or until flesh is fork-tender.

Let squash cool slightly, then use two forks to scrape the flesh into spaghetti-like strands.

Transfer to a mixing bowl. Add Garlic Powder, Onion Powder, Kosher Salt, and Black Pepper.

Stir in Pesto and mix well. Serve warm.