Preheat oven to 400 degrees. Cut spaghetti squash in half, remove seeds and membranes, baste with 1 tablespoon extra virgin olive oil on cut sides and inside.

Place cut side up, on a large rimmed baking sheet. Season with sea salt and pepper. Roast for 45- 60 minutes, or until spaghetti squash is is fork tender. It might only take 25-30 minutes for a smaller squash.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add anchovy fillets. They will literally melt into the olive oil. Add garlic, onions and serrano chile. Lower heat to medium and saute until onions are soft and opaque.

Halve plum tomatoes, adding to mixture along with any liquid in the can and red wine, stir and heat for 2-3 minutes. Simmer for 15 minutes so liquid can reduce. Add parsley, basil and sugar, continue to heat over low.

Add shrimp, spooning sauce over them to cook and keep moist. Heat for 5-6 minutes or until shrimp turn pink and tails curl slightly.

Spaghetti squash should be about done. Crispy skins should separate from meaty interior easily. From the oven you can knock the exterior and it should sound hollow. Remove from oven.

Set up a cooling rack over baking sheet. Using a fork, rake out interior pulp of spaghetti squash. It should resemble pasta strands. Put raked pulp onto cooling rack to allow excess liquid to drain off.

Fork a pile of spaghetti squash onto a plate, followed by roasted marinara and top with shrimp. Garnish with freshly grated Parmesan if desired.