Spaghetti Squash with Tomatoes, Basil, and Parmesan

Ingredients, directions and serving information for Spaghetti Squash with Tomatoes, Basil, and Parmesan.

• 1 1/2 pounds spaghetti squash
• 1 tablespoon olive oil
• 3 tablespoons Parmesan cheese
• 1/4 teaspoon dried oregano
• 2 teaspoons dried basil
• 1 cup cherry tomatoes
• salt and pepper

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