3 lb. spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
2 tbsp. olive oil
1/4 c. shredded fresh basil leaves plus additional for garnish
1/4 tsp. dried oregano
3 tbsp. freshly grated Parmesan
1 c. 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 this dish tightly with microwave-safe plastic wrap. Microwave the squash at high powder (100 percent) 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 basil, oregano, and 27 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 two bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish with the additional basil.