Cut squash in half and scoop seeds out with spoon. Toss olive oil and garlic in squash; place on cookie sheet.
Bake at 350° F for about 1 hour, until soft.
When soft, "rake" the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
Toss pesto with squash and replace in shell half.
Total Fat 8g
Saturated Fat 1g
Total Carbohydrate 9g