Use a sharp knife to cut the tip and the tail off of the spaghetti squash. Cut it in half length-wise, and scoop the seeds out of each half using a spoon.
Rub about a tablespoon of avocado oil over the flesh of each half. Sprinkle with salt.
Place the squash cut-side down on a baking sheet.
Roast the squash for 45 minutes or until fork tender.
Allow squash to cool. Then, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a fine colander and allow to drain.
Serve spaghetti squash with pesto and protein of choice.
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