1 spaghetti squash (3-3 1/2 lbs.)
4 whole tomatoes, peeled, seeded and cooked, or 1 can chopped tomatoes
3 tbsp. olive oil
2 cloves garlic, minced
1 tsp. salt
Pepper to taste
1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1/4 c. chopped scallions (green onions)
Grated Parmesan for garnish

Prick the squash in 3 or 4 places with a fork and place on plate, loosely covered with microwave-safe plastic wrap, and cook at full power (650-700 watts) for 9 minutes. Let stand still covered for another 5 minutes.

Place 1 tablespoon olive oil on micro-safe plate and cook 2 minutes at full power. Add the garlic and cook 3-4 minutes until crisp. Halve the squash and scrape out the seeds. Using a fork, scoop out the pulp and transfer to a 2 1/2-quart casserole (microwave safe).