Preheat the oven to 400F. Cut the squash in half and scrape out the seeds like a pumpkin. Place the squash cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, then roast for 45 minutes until tender.

Meanwhile, make the sauce. Place the tomatoes and one tablespoon of butter in a skillet over medium heat. Cook, stirring, for ten minutes or until the tomatoes have cooked down slightly.

Make a well in the center of the tomatoes and add the garlic. Cook for two minutes, stirring a few times, then add the sugar and a few good pinches of salt to the sauce. Stir again and taste; keep adding salt and more sugar if needed until the sauce is very flavorful. Turn the heat off and stir in the second tablespoon of butter right before serving.

When the squash is cooked, shred with two forks and remove from the skin, or leave in for presentation/serving purposes.

Serve the spaghetti squash topped with the sauce. Garnish with parmesan and fresh basil. Enjoy!