Set aside or prepare the stock and roasted tomatoes.
Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies
and stir until they melt
into the oil. Add the sliced onions
, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine
and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil
and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble then reduce the heat to low and keep it warm. Turn the roasted squash over and shred
each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle
the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish
with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce
right from the skin of the squash.