Mozzarella and Pesto Stuffed Spaghetti Squash

1. Preheat oven to 400 degrees F. 2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. 3. Drizzle the inside of the squash with olive oil, salt, and pepper. 4. Place the squash cut side down on a baking sheet and roast for 40 minutes. 5. After the squash is cooked, use a fork to scrape out the spaghetti-like strands. 6. Mix the squash strands with pesto and half of the mozzarella cheese. 7. Stuff the squash halves with the mixture and top with the remaining cheese. 8. Bake for another 10 minutes, or until the cheese is melted and bubbly.