Pierce the squash in several places with a fork. Microwave whole squash on high for 10 minutes.
Place whole squash on glass baking sheet and roast for 1 hour or until tender.
Let cool for 5 – 10 minutes, cut in half lengthwise and scrape the insides with a fork to remove the long strands of flesh. Transfer to a bowl.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté for 1 minute. Add tomatoes and sauté for 1 minute. Turn off heat and add spaghetti squash, basil, oregano and salt. Gently combine ingredients.
Divide between two bowls and top with pine nuts and cheese and salt and pepper to taste.