1. Poke holes in the squash all over with a fork.
2. Bake, uncovered, in a glass baking dish in a preheated 350 degrees F oven for 30 to 40 minutes, or until tender.
3. Drain.
4. Using pot holders, hold squash in one hand and with a fork shred squash pulp into strands, letting them fall into the baking dish.
5. Add drained tomatoes and toss to coat.
6. Sprinkle with Parmesan cheese if desired.
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