Can be prepared in 45 minutes or less.

　　Makes use of the microwave oven.

Ingredients

　　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.