Preheat the oven to 400°F

Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Scoop out the seeds. Place the squash on a roasting pan, cut side up and drizzle with olive oil, salt, pepper and red pepper flakes.

Cook the squash for 45-50 minutes until fork tender.

When done, the squash should be easily pierced a fork all the way through the skin. If it's still not tender, put the squash back in the oven for another 15 to 20 minutes.

Using a fork, scrape out the spaghetti like strands of squash. Transfer the strands to a large bowl and serve with the basil vinaigrette on top along with shaved parmesan, salt, pepper and pine nuts.