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1
Preheat oven to 400 degrees F.
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2
Scrape seeds from spaghetti squash and place cut side down on a baking tray.
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3
Roast for 3545 minutes, until squash is tender and flesh scrapes away from the shell in strands.
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4
Meanwhile, heat 2 tablespoons olive oil in a saucepan over medium heat.
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5
When oil is hot, add onion and a generous pinch of salt.
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6
Cook onions for 1015 minutes, stirring frequently to avoid browning.
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7
When onions are tender, add garlic, pepper flakes and one more pinch of salt.
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8
Stir frequently until garlic is fragrant, about 30 seconds.
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9
Add tomatoes and their juices and crush tomatoes with your hands.
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10
Season with additional salt, pepper and sugar.
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11
Add 1/4 cup basil and parsley.
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12
Simmer until squash is done roasting.
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13
When squash is cool enough to handle, scrape flesh out and layer about 1/2 cup sauce in the bottom of each shell.
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14
Layer some squash strands, a handful of each cheese, extra basil and more sauce.
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15
Repeat until you fill the squash shells (I did 3 layers).
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16
Top each boat with another generous amount of mozzarella and asiago and bake for 2025 minutes.
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17
For browned cheese (the best), broil for a few minutes on high.
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18
Keep a careful watch that the cheese doesnt burn.
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19
Allow to rest for 10 minutes then drain excess moisture.
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20
(Squash is extremely watery.
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21
Carefully tip the boats over the sink to allow the liquid to drain).
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22
Serve.
