Using a sharp knife, carefully pierce squash in several places. Microwave on high for 10 minutes, turning/rotating the quash halfway during cooking. A fork should very easily pierce the squash.

Let squash cool before handling. Carefully cut the squash in half lengthwise. Remove and discard the seeds. Use two forks to scrape strands of the squash. Discard the shell.

Heat a large sauce pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomato and cook for 2 minutes. Turn heat to medium high and add in the squash and toss. Drizzle with balsamic vinegar. Add in the chopped basil. If the squash texture is perfect remove from heat, if not cover and cook for 1-2 minutes more. If the texture is perfect, remove from heat, toss in the grated cheese. Serve immediately.