Spaghetti Squash with Tomatoes, Basil and Parmesan



1 spaghetti squash, washed, about 1 ½ pounds
1 Tablespoon vegetable oil
½ cup fresh basil, washed and chopped or 2 teaspoons dried
¼ teaspoon dried oregano
3 Tablespoons Parmesan cheese, shredded
1 cup cherry tomatoes, washed and quartered
Salt and pepper to taste

  1. Place the 2 squash halves, cut side down, in glass baking dish.
  2. Add ¼ cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered 3 minutes.
  3. In large bowl, whisk oil, basil, oregano and 2 Tablespoons Parmesan cheese.
  4. Stir in tomatoes and season lightly with salt and pepper to taste.
  5. Scrape squash out with a fork, add strands to tomato mixture and toss until combined.
  6. Sprinkle with remaining 1 Tablespoon Parmesan cheese.

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