• Step 1

  Place squash, skin-side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH, 10-12 min, until tender. Let rest covered, 10-15 min, until cool enough to handle; carefully remove plastic wrap to avoid steam.

• Step 2

  Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands.

• Step 3

  Heat oil in skillet on MED-LOW; add onion and pepper flakes; cook 5 min, or until onion is translucent but not browned.

• Step 4

  Add garlic; continue to cook another 2 min. Add rosemary and tomatoes; season with salt and pepper. Simmer on LOW 10 min. Remove and discard rosemary.

• Step 5

  Add spaghetti squash to sauce; toss quickly and gently to heat through.

• Step 6

  Top each serving with 1/2 tsp cheese; garnish with basil.

For easier cutting, poke squash several times with fork. Place squash on microwave-safe plate; microwave on HIGH 7-8 min until squash begins to soften. Carefully remove; cut and cook as directed.

Note: When servings & ingredients are modified, nutrition & directions may vary.