In the meantime, chop the onion and garlic and fry in a little fat until translucent. Deglaze with the tomato pieces, season well with pepper, salt and sugar. Add the sherry and the finely chopped herbs, then simmer for a few minutes. Then add the coconut milk and after a few minutes of cooking, season again with granulated broth, salt, pepper and sugar.
Put the spaghetti in a large casserole dish and sprinkle with half of the cheese, pour the sauce on top and sprinkle the casserole with the rest of the cheese.
Bake in a preheated oven (fan oven, 180 degrees) for 10-15 minutes until the cheese has melted golden brown.