Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 3 minutes. Cut squash in half lengthwise, and remove seeds and membrane with a spoon.
Place squash halves in an 11 x 7inch baking dish (squash halves will overlap); add 1/2 cup water. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes or until tender. Using a fork, remove spaghettilike strands, and place in a large bowl. Add olive oil and remaining ingredients; toss well.