Spaghetti squash with pesto and shrimp

I found this Hope Foods hummus at Natural Grocer's and they make hummus and I saw they make pesto too. I love making my own pesto, but for a quick and easy pesto with no dairy, this is delicious. I roasted my spaghetti squash in the oven on 400 for 45 mins. You could always use whatever pasta you would like. I cut the ends off of the squash and then split it in half, it sometimes is difficult. I scoop out the seeds and membrane. I season it with olive oil, salt, pepper and Italian seasoning. Flip it over on your baking sheet so membrane is down. I move on to the shrimp and de-thaw and take off all the tails. I heat up a pan of olive oil and once hot I toss the shrimp in and season with salt and pepper. I minced up some garlic and added it once they were almost all pink. Once the shrimp is done I put a spoonful of the kale pesto in with the shrimp. Once the squash is done I use a fork and kind of pick it to make long strands to resemble pasta. Don't pick it long ways (vertical) do it horizontal. I toss the shrimp, squash and pesto all together. I added some more salt and pepper and the rest of the pesto. Make sure to test before serving so its not bland. Cheerio!