Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. Or preheat an air fryer to 370ºF.

Prepare squash or pasta: Squash: Cut the squash in half, lengthwise. Remove the seeds with a large spoon. Brush the cut sides of the squash with oil and season with salt and pepper. Either bake, cut sides down, for 40 minutes, or air fry, cut sides up, for 25 minutes, or until tender and the strands separate easily with a fork.Pasta: Cook the pasta according to the directions on the packet until al dente. Drain and set aside.

Prepare tofu: Transfer the crumbled tofu to a medium bowl. Set aside. Combine the tamari, nutritional yeast, chili powder, smoked paprika, chipotle, garlic powder, and olive oil. Spoon this marinade over the tofu and use your hands to rub the marinade on the crumbles until they are evenly coated.

Bake tofu: Spread the crumbles in an even layer on the baking sheet and bake for 15 minutes. Remove the sheet from the oven and toss the crumbles so they cook evenly on all sides. Return the sheet to the oven and cook for about another 10 minutes, or until the crumbles are browned. Change the oven setting to broil and cook for about 2 minutes more, or until the crumbles are crispy.

Mix sauce: Pour the marinara sauce into a large saucepan set over medium heat. Bring the sauce to a simmer. Add the baked tofu crumbles to the sauce and stir to combine, then simmer for 5 minutes.

For serving: Mix in the desired amount of cooked spaghetti, if using, and continue cooking until warmed through. Otherwise, top the roasted butternut squash halves with the bolognese. Season with salt and pepper. Garnish with basil.