Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with avocado oil.
Roast for about 30-40 minutes or until soft and golden, ( sprinkle salt in the end, not before)
Remove from oven, and fill the cavity with shredded cheese ( dairy free or your favorite) thin slices of fresh chilly pepper and few pine nuts, scatter the rest of the cheese on top of the whole squash.
Continue to roast for about 6-10 minutes.
Remove, drizzle with olive oil, sprinkle with fresh basil and serve.