Heat oven to 375 degrees F.
Carefully slice off one end of spaghetti squash so it will stand up on a cutting board.
With a sharp knife, cut squash in half lengthwise.
Scrape out the seeds from inside the squash and discard them.
Lightly brush the inside of the squash with 1/2 tsp of olive oil, sprinkle with salt and pepper.
Place squash cut side down on a small cooking sheet and roast in the oven for 40-45 minutes, or until you can easily pierce the outside of the squash with a fork.
Allow squash to cool for 15 minutes before handling.
While the squash is cooling, place dry skillet over medium heat, and add pine nuts.
Toast nuts until the oils begin to release and they turn a golden brown color, shaking the pan occasionally so the nuts don’t stick or burn.
Remove nuts from the skillet and return the pan to the heat.
Add 2 tablespoons olive oil to the pan, and let it warm up.
As the oil is warming, with a fork shred the inside of the spaghetti squash into strands. It should come apart easily. The strands will resemble cooked spaghetti noodles.
Place squash strands into the skillet with the warm oil. Add diced tomatoes and basil, toss to combine.
Allow squash mixture to heat through, about 2-3 minutes.
Place squash on a plate and garnish with shredded parmesan and a sprinkle of toasted pine nuts.