pesto spaghetti squash with roasted tomatoes

INGREDIENTS1 large spaghettì squash, seeded and halved (about 4-5 lbs)1 pound grape tomatoes3 medìum cloves of garlìc⅓ cup raw nuts (ì used walnuts, but you could use pìne nuts, almonds, pecans, etc...)¾ cup freshly grated Parmesan cheese1 large bunch of basìl, leaves only, washed and drìed2-4 tablespoons olìve oìl, plus more for roastìng vegetablessalt and pepper, to tasteINSTRUCTIONSPreheat