Preheat oven to 425 degrees. Place squash, face down in a glass baking dish, and bake for 425 degrees. Once baked, remove squash for skin, and drain all excess water.

Turn oven to 450 degrees. In a large bowl, ix drained squash with the beaten egg. Place parchment paper on a baking sheet, and spread the cooked squash out into a flat, rectangular shape. Using a basting brush, coat with the avocado oil, and then season with salt. Place squash back into the oven and cook for 20-30 minutes, until crispy.

In the mean time, place coconut oil in a skillet and heat. Add in the garlic and cook for one minute.

Next add in the mushrooms and cook for 2-3 minutes, until they start to become tender. Add in the kale and cook another few minutes just until the kale turns bright green.

Remove the spaghetti squash crust from the oven, but be careful because it will be hot! Spread the pesto across the entire crust. Top with the kale and mushrooms, and then sprinkle the cheese on top.

Place the topped squash crust back into the oven at 450 degrees for about 5-10 minutes, until the cheese starts to brown. Serve immediately.