Preheat oven at 375 degrees. Use 1/4 cup olive oil to rub squash halves inside and out. Sprinkle inside with a little kosher sea salt and pepper. Place cut side down on a cookie sheet and roast for 35-40 minutes, (until fork tender). Allow to cool a bit for handling. Reduce oven temperature to 350.

Using a fork, scrape out the strings of squash from the shell into a large bowl and set aside.

Meanwhile, as squash is baking prepare the rest of the ingredients. In a large skillet add olive oil and garlic and cook until fragrant about 1 1/2 minutes.

Stir in spaghetti squash, vinegar, herbs, and 1/2 teaspoon salt. Cook for about 2 minutes to heat through.

Remove from heat and stir in half, (1 cup Gruyère cheese), then add half of the pine nuts. Taste and add salt or pepper if desired.

Pour into a 9 X 13 casserole dish. Top with the rest of the pine nuts. Arrange the tomatoes along the top of the casserole with cut sides up. A little more salt and pepper and Italian seasoning. Top with the rest of the gruyere.

Roast at 350 for 35 to 40 minutes until bubbly,heated through and cheese melts. Allow to cool for 10 minutes before serving.