Cut spaghetti squash in half lengthwise. discard seeds. Pressure steam for 7 minutes. When the squash has cooled slightly, use a fork to pull apart the spaghetti squash strands. Drain if necessary. Reserve the hot steaming water.
Beat 2-3 eggs. Add <=1 C shredded parmesan cheese and 1/4 tsp salt to the egg mixture.
finely dice 1 clove garlic. crush 1/4 tsp fresh black pepper.
Rough chop 2-3 tomatoes. Chiffonade slice basil.
In hot pan (large enough to hold the squash eventually), add 1-2 TB olive oil. Toast the garlic and black pepper in the hot oil but do not burn. Add tomatoes and stir. Add the sqaush strands and stir.
slowly pour some hot steaming water into the eggs, continuously stirring so they don't curdle. Now that you've warmed up the egg mixture, slowly pour egg mixture into the hot pan over the squash. Stir to keep it from curdling. Throw the basil in at the last minute. Serve immediately.
