1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, in a pot; add water to 1/3rd of the way. Steam with covered lid for about 10 minutes until the flesh is tender.
2. Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
3. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese. Top with remaining basil.
Nutrition Facts: (per serving): Calories 133; Total Fat 5g; Saturated Fat 2g; Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 19g; Dietary Fiber 4g; Sugars 0g; Protein 4g.