Roasted Spaghetti Squash with Tomato Sauce

25 servings

CACFP Home Childcare Crediting Information

½ cup (#12 scoop) Roasted Spaghetti Squash With Tomato Sauce and 1 Tbsp cheese provides:

  • ⅝ cup vegetable.
  • ¼ oz eq meat alternate.


Roasted Spaghetti Squash with Tomato Sauce

1 spray  Nonstick cooking spray
4 lb 13 oz  Spaghetti squash, fresh, whole
1 qt + 2¼ cups ( 3 lb 5 oz)  Tomato sauce
1 Tbsp + 1 tsp  Garlic powder
2 tsp  Italian seasoning, dried
1½ cups + 1 Tbsp ( 6¼ oz)  Mozzarella cheese, part-skim, shredded

Roasted Spaghetti Squash with Tomato Sauce Directions

  1. Wash hands with soap and water for at least 20 seconds.
  2. Preheat oven to 400 °F.
  3. Lightly spray a baking sheet with nonstick cooking spray. Set aside.
  4. Soften spaghetti squash by cooking for 5–7 minutes in the oven. Remove from the oven.
  5. Cut spaghetti squash in half, lengthwise. Using a spoon, scrape out seeds.
  6. 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.
  7. 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.
  8. 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.
  9. Combine squash and seasoned tomato sauce. Toss.
  10. Serve ½ cup (#12 scoop) squash topped with 1 Tbsp cheese. Garnish with basil. Serve immediately, or keep warm at 140 °F or higher.


  • Contains milk (mozzarella cheese).
  • 4 lb 13 oz is about 2 medium squash.

Source: Team Nutrition CACFP Easy Recipe Project.

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