Baked Ziti-Style Spaghetti Squash

Heat oven to 425°. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Place squash on baking sheet and drizzle with oil; rub to coat. Season with salt and black pepper. Turn cut side down and bake until a paring knife easily pierces skin and squash collapses easily under the pressure of tongs, 40–60 minutes, depending on your squash.

Meanwhile, place tomatoes in a 3-qt. baking dish (any shape, such as an oval or a 13x9" rectangle works!) and squish with your hands to break tomatoes apart. Add garlic, sugar, ¼ cup oil, ¼ tsp. crushed red pepper flakes, ¼ tsp. kosher salt, and season with black pepper; stir to combine. Bake, stirring once or twice, until sauce thickens slightly and is bright red and bubbly, 35–40 minutes. Using a rubber spatula or spoon, coarsely mash garlic and any tomato pieces.

Let squash cool slightly, then, using a fork, tease out flesh; discard skin. Add to baking dish with tomato sauce along with Parmesan. Stir to combine, breaking up squash further into strands. Season with salt and top with mozzarella.

Return baking dish to oven and bake squash until cheese is melted, 5–7 minutes.

Heat broiler. Broil, watching closely, until cheese is bubbly and browned, 1–2 minutes. Top with basil, more crushed red pepper flakes, and black pepper.