SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN Recipe

In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover this dish tightly with microwave-safe plastic wrap. Microwave the squash at high powder (100 percent) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup basil, oregano, and 27 of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture and toss the mixture until it is combined. Divide the mixture between two bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish with the additional basil.