Roasted Spaghetti Squash Marinara

From the garden

• 2 small spaghetti squash, halved lengthwise, seeds scooped out — 2 to 3 pounds each — one half per person
• 4 cloves garlic, thinly sliced
• 2 lb ripe tomatoes, cored and chopped — or one 28-oz can crushed tomatoes in the off-season
• ½ cup fresh basil, leaves torn

From the pantry

• 3 tbsp olive oil — divided
• 2 tbsp tomato paste
• ¼ tsp red pepper flakes (optional)
• ½ cup parmesan, grated — for serving
• salt — to taste
• black pepper

1. Heat the oven to 400°F. Halve the squash lengthwise with a sturdy chef's knife (trim a thin slice off one side first so it sits steady on the board), scoop out the seeds, and rub the cut sides with 1 tablespoon of the oil. Season, then roast cut-side down on a rimmed sheet pan 35–45 minutes, until the shell gives when pressed and a knife slides through easily.
2. Meanwhile, start the marinara. Warm the remaining oil and the garlic together in a wide saucepan over medium heat until the garlic is fragrant and barely golden at the edges, 2–3 minutes. Stir in the tomato paste and the pepper flakes if using and cook 1 minute more.
3. Add the tomatoes with a good pinch of salt and simmer, crushing them against the side of the pan as they soften, until the sauce turns thick and jammy, 20–25 minutes. Taste and season.
4. Flip the roasted halves and let them sit 5 minutes, then rake the flesh crosswise with a fork — it pulls apart into spaghetti-like strands. Tip off any liquid that pools, season the strands lightly, and keep the empty shells if you like serving in them.
5. Pile the strands onto plates or back into their shells and spoon the marinara generously over the top. Finish with the torn basil and parmesan — the strands carry more moisture than pasta, so sauce boldly and serve right away.