Remove seeds from squash. Place squash; cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on 100% power (high) for 10 to 14 minutes, or until pulp can just be pierced with a fork; give dish a 1/2 turn twice during cooking and drain. Using potholders, hold squash in one hand and with a fork shred squash pulp into strands, letting them fall into the baking dish. Add drained tomatoes, tossing to coat and sprinkle with Parmesan cheese.
Ready in 20 min