Combine basil, olive oil, garlic, salt, and pepper in a blender or food processor. Mix until smooth and well combined.

Stir in grated Parmesan cheese.

Store in a small mason jar with a lid or other similar container in the refrigerator for up to one week.

Preheat oven to 375 °

Cut squash in half and remove all seeds from the center of both halves. Brush inside with olive oil and sprinkle lightly with salt and pepper.

Pour 1/2- 3/4 cup of water into a baking dish and bake for 30 minutes.

Remove from oven and scrape insides with a fork up to 1/2" from rind until a majority of the squash is long and stringy like spaghetti noodles.

Divide garlic pesto sauce between the two halves and stir well. Top with fresh basil and a sprinkle of Parmesan cheese. Serve warm.