Twice-Baked Spaghetti Squash with Pesto and Parmesan

large spaghetti squash (6-8 lbs.)

olive oil (depending on how big your squash is)

Italian Herb Blend (or use other seasoning of your choice)

basil pesto (more or less to taste)

+ 1/4 cup coarsely grated Parmesan cheese

salt and fresh ground black pepper