Preheat oven to 400 degrees.

Cut the stems off the ends, cut in half lengthwise and place in a baking pan upside down. I always add about one inch of water which helps prevent the inside of the pan from burning. Bake for 40 minutes or until squash pierces easily with a fork. Once squash is done baking scoop out the seeds with a spoon.

While the squash is baking, prepare the filling. Dice the onions, saute in coconut or olive oil till softened. Place onions in a separate small bowl and set aside. Add another 1-2 TBSP coconut oil to the pan with sliced mushrooms, saute for 3 minutes and stir a couple times while mushrooms are sauteing. Add mushrooms to the onions along with 4 TBSP prepared basil pesto & mix.

Before stuffing the squash, sprinkle it with salt & black pepper.

Divide mixture between the two squash halves. Sprinkle with cheese or nutritional yeast if desired.

I have made it without cheese & it's still very filling and delish, but for special occasions or on weekends I like to add a small amount of good quality cheese! Bake at 400 till cheese is melted and slightly browned & crisp on top!