Roast the spaghetti squash according to these instructions. While the spaghetti squash is roasting, prepare the pesto sauce and saute the broccoli. 

Spread the pecans over a large baking sheet and roast in the oven with the spaghetti squash 4 to 6 minutes, until golden-brown and crispy.

Transfer the roasted pecans to a food processor along with the basil, vinegar and sea salt. Pulse until coarsely chopped. Leaving the food processor on, stream the oil through the opening in the top. Process the sauce to desired consistency.

Saute the broccoli in 1 tablespoon avocado oil over medium-high heat for 5 to 8 minutes, until it reaches desired doneness.

When ready to serve, drizzle desired amount of pesto over the spaghetti squash and serve with sauteed broccoli. Add sea salt to taste.