Toast the squash seeds (optional):

• Preheat oven to 300F.
• Rinse seeds, dry, and toss with a touch of olive oil and salt.  Place on a lined baking sheet and cook ~ 12- 15 minutes or until light brown.

Bake the Spaghetti Squash:

• Preheat oven to 400F.  Line a baking sheet with parchment or foil (for easy clean up) and lightly oil.
• Brush squash halves with olive oil and place flat side down.  Bake uncovered ~ 40 minutes or until a fork easily goes through the squash.
• Flip over and allow to cool 10 minutes. 
• Scrap squash lightly with a fork to remove flesh in larges spaghetti like strands.

Make the pesto: 

• Steam or blanch chopped kale and drain any excess water.  
• Cook garlic in a small pan with a touch of olive oil for ~1-2 minutes or until fragrant.
• Add brazil nuts, garlic, kale, Parmesan cheese, lemon juice, olive oil, and salt to a food processor and pulse to desired chunkiness or smoothness.
• Warm the pesto up in a small saucepan and stir in half and half over low heat.  Kale pesto can also be served cold. Add salt to pesto to taste.
• Serve pesto over squash strands.  Add more Parmesan cheese if desired and top with toasted squash seeds.  Happy Eating!  Beckie