Slice squash open length wise, and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place open side down onto a baking sheet. Bake for about 45 minutes or until squash is tender.
Scrape out the squash by using a fork, it should come out in string form to resemble spaghetti noodles. Place into a medium mixing bowl. Stir in basil pesto, Parmesan cheese, and garlic powder. Taste for seasoning and adjust salt and pepper as needed.
Recipe Notes
This side dish pairs perfectly with my Bacon Wrapped Balsamic Chicken!