1- 3¼ pounds spaghetti squash
½ cup water
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Pierce squash several times with the tip of a sharp knife. Microwave at High 3 minutes. Cut squash in half lengthwise, and remove seeds and membrane with a spoon.
2. Place squash halves in an 11x7-inch baking dish (squash halves will overlap); add ½ cup water. Cover with plastic wrap; vent. Microwave at High 10 minutes or until tender. Using a fork, remove spaghetti-like strands, and place in a large bowl. Add olive oil and remaining ingredients; toss well.