SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN


a 3-pound spaghetti squash, halved lengthwise, reserving one half for
another use, and the seeds discarded
2 tablespoons olive oil
1/4 cup shredded fresh basil leaves plus additional for garnish
1/4 teaspoon dried oregano
3 tablespoons freshly grated Parmesan
1 cup thinly sliced cherry tomatoes

In a glass baking dish arrange the squash half, cut side down, pour
1/4 cup water around it, and cover the dish tightly with microwave-safe
plastic wrap. Microwave the squash at high power (100%) for
12 minutes, or until it is soft when pressed, and let it stand, covered, for
3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil,
the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes,
and season the mixture with salt and pepper. While the squash is still
warm scrape it with a fork to form strands, add the strands to the
tomato mixture, and toss the mixture until it is combined. Divide the
mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan
over it, and garnish it with the additional basil.

Serves 2.