Place basil, parsley, Parmesan, zest, salt, and pepper into a food processor. Blend until smooth. Add Ricotta cheese and blend until just combined.
Using a fork, carefully scrape strands of squash into a large mixing bowl. Add pesto and carefully combine, being sure not to break squash strands. Using a fork, twirl mixture into mounds and place on serving plates (three per plate).
Garnish with more hazelnuts, Parmesan cheese, and herbs.