Spaghetti Squash with Tomatoes Recipe

1 (3 to 3 1/2 pound) spaghetti squash
2 tablespoons olive oil
2 green onions, including some of the tops, thinly sliced
1 teaspoon minced garlic
1 1/2 pounds ripe Roma tomatoes, seeded, coasrsely chopped (3 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons margarine or butter
1/2 cup freshly grated Parmesan cheese, divided
2 tablespoons snipped fresh Italian parsley-fresh Itallian parsley sprigs, optional

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.