Spaghetti Squash with Tomatoes, Basil, and Parmesan

Ingredients

• 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

Method

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