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Preheat your oven to 400°F (200°C).
Place the spaghetti squash halves, cut side down, on a baking sheet. Prick skin all over with a fork. Roast in the preheated oven for 40-50 minutes or until the squash is fork-tender.
Once cooked, use a fork to scrape the flesh into spaghetti-like strands and set aside.
In a large skillet, heat olive oil over medium heat. Add finely diced onion and minced garlic, sauté until the onion is translucent.
Add chopped Swiss chard leaves and continue cooking until the leaves are wilted. Season with salt and pepper to taste.
Stir in cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes are slightly softened.
In a baking dish, combine the spaghetti squash strands with the Swiss chard and tomato mixture.
Toss in chopped fresh basil and half of the grated Parmesan cheese, mixing everything together evenly.
Sprinkle the remaining Parmesan cheese on top of the mixture.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the edges are bubbling.
Once baked, remove the gratin from the oven and let it cool for a few minutes.
While the gratin is baking, toast pine nuts in a dry skillet over medium heat until they are golden brown and fragrant.
Garnish with toasted pine nuts before serving.