Wash hands with soap and water for at least 20 seconds.
Preheat oven to 400 °F.
Lightly spray a baking sheet with nonstick cooking spray. Set aside.
Soften spaghetti squash by cooking for 5–7 minutes in the oven. Remove from the oven.
Cut spaghetti squash in half, lengthwise. Using a spoon, scrape out seeds.
Place squash on baking sheet with hollowed-side down. Bake for 45–50 minutes or until a fork will easily go into the peel. Heat to an internal temperature of 140 °F or higher for at least 15 seconds.
While squash is cooking, place tomato sauce, garlic powder, and Italian seasoning in a small saucepan. Stir. Heat on medium heat for about 7–10 minutes. Heat to 140 °F or higher for at least 15 seconds.
Remove squash from the oven and carefully turn over. Use a fork to scoop the squash out of the peel. Place contents in a large bowl.
Combine squash and seasoned tomato sauce. Toss.
Serve ½ cup (#12 scoop) squash topped with 1 Tbsp cheese. Garnish with basil. Serve immediately, or keep warm at 140 °F or higher.