Ingredients:
6 cups cooked spaghetti squash
8 oz cherry or grape tomatoes, sliced
1 medium zucchini, cut into ½" square pieces
2 cloves of garlic, minced
2 Tbsp fresh basil, cut into ribbons
1/8 tsp table salt
1/8 tsp black pepper
1 1/2 Tbsp grated Parmesan cheese
3 Tbsp Extra Virgin Olive Oil

Method:
Cut spaghetti squash in half. Scoop out seeds and discard. Place squash, cut side down, in a microwave safe dish. Pour in enough water to fill the dish about ¾". Cook on high 10 minutes. (Squash is done when it is easily pierced with a fork.) If squash is not done after 10 minutes, cook 3 minutes more. Repeat until squash is done. Drain water and allow squash to cool. Heat olive oil in a skillet. Add zucchini and cook over medium heat for 7-10 minutes. Add garlic and cook 3 minutes more. Remove from heat. Stir in tomatoes and basil. Set aside. Using a fork, scoop spaghetti squash from its shell. Add to skillet. Stir to mix. Season with salt and pepper. Top with Parmesan cheese. Serve warm or at room temperature.

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