Spaghetti Squash with Tomatoes Recipe

Pierce squash several times with long-tined fork; place on paper towel in microwave. Microwave (high) turning over once until shell ""gives"" slightly when pressed (10 - 14 minutes). Let stand 5 minutes. Meanwhile, combine oil, green onions and garlic in 1 1/2 quart microwavable dish. Microwave (high) 1 minute; stir in tomatoes, salt and pepper. Microwave, (High) until tomatoes are just heated through (4 to 5 minutes) stirring once. Cut squash in half lengthwise; scoop out seeds. ""Rake"" through squash with a fork, forming spaghetti-like strands. In large bowl, toss together squash, margarine, 1/4 cup of the Parmesan cheese and 2 tablespoons Italian parsley. Arrange squash on a serving platter; spoon hot tomato mixture on top. Sprinkle with remaining 1/4 cup Parmesan cheese. Garnish with Italian parsley sprigs. 6 to 8 servings.