Cut squash in half lengthwise, scoop out seeds and fibers.

Place in a microwave safe dish and cover. Microwave 8-9 minutes.

Remove from the microwave and scoop out flesh with a fork into a large bowl.

Meanwhile, in a small blender combine basil, garlic, olive oil, parmesan cheese, salt and pepper and puree until smooth.

Combine pesto with two cups of spaghetti squash (save any remaining squash for another recipe).

Add tomatoes and season with additional salt and pepper.