Cheesy Spaghetti Squash

6 servings

3 lb spaghetti squash

2 TB reduced fat grated Parmesan cheese

1/2 cup reduced fat shredded mozzarella cheese

2 chopped plum tomatoes

1/4 cup chopped fresh parsley

Pierce a large spaghetti squash several times with a fork to allow steam to escape. Microwave on high for 10 minutes, or until just soft, turning over after 5 minutes. Let stand for 5 minutes.

Cut squash in half. Remove and discard seeds. Use a fork to scrape the insides of the squash to form strands; reserve one squash shell. Toss strands with parmesan, mozzarella, tomatoes and fresh parsley.

Spoon squash back into shell and microwave on high for 2 minutes to heat through.