1 1/2 pounds spaghetti squash (about 1 squash)
1 tablespoon olive oil
3 tablespoons Parmesan cheese
1/4 teaspoon dried oregano
2 teaspoons dried basil (or 1/2 cup fresh basil, chopped)
1 cup cherry tomatoes (thinly sliced)
salt and pepper (to taste, optional)
1. Place the 2 squash halves, cut side down, in glass baking dish. Add about 1/4 cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered for 3 minutes.
2. In a large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan. Stir in tomatoes and season lightly with salt and pepper to taste.
3. Scrape squash out with a fork, add strands to tomato mixture and toss until combined. Sprinkle with remaining 1 Tablespoon Parmesan cheese.
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