Preheat your oven to 400 degrees C.

Line a baking sheet with parchment paper and set aside.

Carefully cut the spaghetti squash in half lengthwise.

With a spoon, scrape out the seeds and fibers.

Place each half on the prepared baking sheet cut side up and pour 1 tsp olive oil into each half. With your fingers, spread the olive oil all over the cut side of the squash. Sprinkle with salt/pepper.

Turn the squash cut side down on the baking sheet and bake for 35-55 minutes, until desired tenderness is reached.

The amount of time baked will depend on the size of your squash. A smaller one will take less time than a larger one. It will also depend on how tender you want the strands. For strands with a slight crunch, bake it less. For strands that are super tender, bake it longer. You can easily check the doneness by using a fork to pull away a few strands and doing a taste test....start checking around 35 minutes.

When squash is fully cooked, using a fork, "scrape" the inside of the squash so the strands come loose. Continue until all the strands have come away from the peel.

Toss the squash "noodles' with the Parsley Kale Walnut Pesto and top with cherry tomatoes, if desired.

Serve immediately.