Heat oven to 400. Cut squash in half. Scoop out all seeds on both sides. Drizzle with olive oil and season generously with salt and pepper. Bake on a silpat for 50 minutes at 400.

Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes.

Add diced tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.

Remove sauce from heat, stir in cheese. Remove bay leaves before serving.

Remove squash from the oven and let cool for a few minutes. Using a fork, shred spaghetti like strands of squash by pulling from the center of the squash outward.

Serve desired amount of marinara sauce over squash "noodles"