Halve squash lengthwise and remove the seeds. Prick skin all over. Place halves, cut side down, in a 3-quart rectangular baking dish. Cover and bake in a 350 degree oven for 60 to 70 minutes or until tender. Using a fork, separate the squash pulp into strands, leaving strands in shell. Sprinkle one-fourth of the mozzarella cheese in each shell; toss lightly. Press mixture up the sides of the shell.

Meanwhile, in a bowl combine tomatoes, green onions, nuts, basil or parsley, oil, and garlic. Spoon one-fourth of the tomato mixture into each shell. Sprinkle with Parmesan cheese. Return to baking dish. Return to oven and bake, uncovered, about 20 minutes or until filling is heated through. Makes 4 servings.

To micro-cook the spaghetti squash. Prick whole squash several times with a sharp knife. Place squash in a microwave-safe baking dish. Micro-cook, uncovered, on 100% power (high) for 15 to 20 minutes or until tender. Let stand 5 minutes. Halve squash lengthwise and remove seeds. Prepare filling and heat as above.