Fresh Spaghetti Squash Puttanesca

My Grandmother used to make this vegetable dish,
she disguised a vegetale as a pasta,
a flavorful take on a traditional Italian recipe.

Ingredients:
1 large spaghetti squash
1 pint grape or cherry tomatoes, cut into quarters
1/2 cup fresh basil leaves, thinly sliced
2 - 5 ounce cans light tuna in water, drained and flaked
1/4 cup pitted olives, chopped
1 tablespoon drained capers, coarsely chopped
1 tablespoon olive oil
Salt and pepper to taste
Freshly grated Parmesan

Directions:
Place squash in 9-inch glass pie plate
and pierce 6 times with sharp knife.
Microwave on High 5 to 6 minutes per pound,
about 20 minutes, or until squash
is tender when pierced with knife.
Cool 10 minutes for easier handling.
2.Meanwhile, in medium bowl, mix tomatoes,
sliced basil leaves, tuna, olives, capers,
oil, vinegar, 1/4 teaspoon salt,
and 1/8 teaspoon freshly ground black pepper until combined.
3.Cut squash lengthwise in half; remove and discard seeds.
With fork, scrape flesh to separate into strands
and place in large bowl; discard shell.
Drain squash if necessary.
Add 1/4 teaspoon salt and 1/8 teaspoon
freshly ground black pepper; toss to combine.
4.Divide squash among 4 dinner bowls.
To serve, top with tomato mixture;
garnish with basil leaves and Parmesan.