Follow these instructions on How to Roast Spaghetti Squash.

While the spaghetti squash is roasting, place chopped broccoli into a saucepan and cover with water. bring to a boil and cook for 2 to 3 minutes, just until bright green. Drain the water and immediately rinse the broccoli in a collander with cold water. Allow broccoli to cool all the way and pat dry.

Spread the pumpkin seeds on a baking sheet and roast at 375 degrees F for 5 minutes, or until seeds are golden-brown.

Add the blanched broccoli, pumpkin seeds, parmesan cheese, garlic, and sea salt to a food processor. Pulse until roughly chopped. Leaving the food processor on, slowly pour the olive oil through the opening at the top to combine. Continue processing until desired consistency is reached (Note: You may need to stop the food processor a few times to scrap the sides in order to get everything to combine). This recipe makes a very thick pesto sauce. For thinner consistency, add more olive oil until your desired consistency is reached.

Serve spaghetti squash with desired amount of pesto sauce and garnish with more roasted pumpkin seeds and grated parmesan cheese.