• Preheat oven to 400℉.
• Place the seeded spaghetti squash, cut side up, on a baking sheet, and rub with oil.
• Bake until tender and just beginning to brown on the edges, about 40 minutes.
• Reduce oven temperature to 350℉.
• Place tomatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper.
• Bake tomatoes until they begin to shrivel and become juicy.
• If using home-made pesto, while spaghetti squash and tomatoes are baking, make the pesto (see below).
• Once the spaghetti squash has baked, allow it to cool slightly. If liquid has collected in the center, drain off, then scrape out the insides with a fork, and separate into spaghetti strands, and place in a large bowl. In the bowl, add the pesto, and toss until combined.
• Top with the roasted tomatoes, and more Parmesan cheese, salt and pepper to taste.

Home-made Pesto

• In a food processor, combine garlic, nuts, and Parmesan cheese. Pulse 5-6 times, until mixture is coarse.
• Add basil leaves, and pulse a few more times.
• Slowly drizzle olive oil into the mixture, with the food processor running, until the pesto starts to come together. Season with salt and pepper, and set aside.