Parmesan Spaghetti Squash with Tomato Sauce and Roasted Broccoli

Preheat oven to 425 degrees F. Arrange broccoli florets on baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper; toss gently to coat evenly. Roast for 20 minutes or until brown. Meanwhile, in large pot, heat 1 tablespoon of olive oil. Add onion and sauté for 4 minutes, or until tender. Add garlic and sauté for 1 more minute. Add tomatoes and juices, and gently crush tomatoes with wooden spoon. Let sauce come to boil, then reduce heat and simmer for 15 minutes. Stir in sugar and basil, and season to taste with salt and pepper. While sauce is simmering, place spaghetti squash halves in microwave-safe dish, cut-side down, and add about 1/2 cup of water. Microwave on high for 12 minutes, rotating dish halfway through, until squash is tender. Let sit 5 minutes. When squash is cool enough to handle, scrape out insides with fork–it will resemble pasta. Discard skins. In large sauté pan, heat 1 tablespoon of Country Crock spread. Add 1 clove of garlic and sauté for 1 minute or until fragrant. Add spaghetti squash and sauté for 2 to 3 minutes or until soft. Stir in Parmesan and remaining 2 tablespoons Country Crock. Season with salt and pepper to taste. Serve spaghetti squash with tomato sauce on top, and roasted broccoli on the side. Garnish with extra Parmesan cheese, if desired.