First prepare the spaghetti squash (This can be done ahead of time.). There are a variety of methods, but this is how I cook it: Microwave the squash for a few minutes in order to make it easier to cut into. Preheat the oven to 350 degrees. Cut the squash lengthwise in half and place on a baking sheet. Cook for 30 minutes. Allow to cool slightly.

Remove and discard of the squash seeds, then use a fork to remove strands of spaghetti squash until just about 1/2 inch of squash is left on skins. Place squash into a medium sized bowl.

Add in the remaining ingredients - pine nuts, bread crumbs, garbanzo beans, basil, parmesan, garlic, diced tomatoes and salt. Mix together well.

Spoon the mixture back into the squash skins, using a slotted spoon to remove any excess liquid from diced tomatoes.

Bake the stuffed squash for 30 minutes at 350 degrees, or until the stuffing is hot and lightly browned. Serve immediately.