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Pepper, Onion & Italian Sausage Spaghetti Squash

This quick and easy Pepper, Onion & Vegan Italian Sausage recipe is perfect for topping on top of Spaghetti Squash or your favorite pasta for a delicious vegan meal!

top down view of plated spaghetti squash topped with peppers, onion, and vegan Italian sausage with items surrounding.

When you’re looking for a simple, healthy spaghetti squash recipe, this Peppers, Onion, and Sausage Spaghetti Squash is one of my favorites. It’s full of flavor and super easy to put together!

I always seem to have my spaghetti squash with some kind of pasta sauce but not too much sauce where it’s drowning, just enough to give some added flavor.

For the sausage, both Field Roast and Tofurkey are great choices. White beans would be a great option, too. I suggest Great Northern, Navy, or Chickpeas.

Of course, it wouldn’t be complete for me without red pepper flakes for heat.

The basil over top adds color and extra flavors to this already delicious bowl of goodness. Enjoy!

top down view of ingredients used to make peppers, onions, and vegan Italian sausage with spaghetti squash on a marble slab.

Ingredients You’ll Need

Onion: I recommend using sweet Vidalia, but feel free to use any onion you prefer.

Red bell peppers: Use any color you prefer!

Vegan Italian Sausage: I used Tofurky since it’s super easy to find and is easy to cook.

Basics: Olive oil, salt, pepper, and red pepper flakes

Basil: Used to garnish

Cooked spaghetti squash: If you’ve never made spaghetti squash, follow my step-by-step guide on How To Cook Spaghetti Squash. Or you can use 8 ounces of your favorite pasta instead.

Pasta sauce: Use your favorite or make Homemade Marinara Sauce.

side by side photos showing process of making peppers, onions and vegan Italian sausage in a a skillet.

How To Make Peppers, Onions & Vegan Sausage

  • Start by sauteeing the onion for 5 minutes.
  • Add the bell peppers, Italian sausage, salt, pepper, and red pepper flakes and continue to saute for another 5 minutes.

And that’s it!

Now, you are ready to build your bowl, starting with the spaghetti squash, topped with warmed pasta sauce, peppers, onions, and sausage.

It’s so easy and so delicious!

top down view of peppers, onion, and vegan Italian sausage freshly made in a skillet.

More Easy Recipes You’ll Love!

If you try this easy recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or if you made any changes.


Peppers, Onion & Sausage Spaghetti Squash

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5 from 1 review

This is one of my favorite vegan recipes for simple, healthy spaghetti squash with bell pepper, onion, and Italian sausage!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: Serves 2
  • Category: Entree
  • Method: saute
  • Cuisine: Vegan


  • 1 cooked spaghetti squash
  • 1 tablespoon olive oil
  • 1 red bell pepper, julienned
  • 1/2 yellow onion, sliced
  • 2 vegan sausages (such as Field Roast or Tofurkey), sliced
  • mineral salt & fresh cracked pepper
  • pinch of red pepper flakes
  • a few large basil leaves, julienned
  • 1 jar marinara sauce, optional


Cook the spaghetti squash using this step-by-step guide: How To Cook Spaghetti Squash

In a medium-sized skillet, heat olive oil over medium-high heat, add onion, and cook until softened, about 5 minutes. Add sliced bell peppers and sausage, and cook until bell peppers are softened and sausage is lightly browned around the edges.

While veggies are cooking, warm pasta sauce.

Serve spaghetti squash in a serving bowl. Top with a little sauce and half of the vegetable mixture. Add julienned basil over the top, and enjoy.


Store: Leftovers can be stored separately in a sealed container in the refrigerator for 4 days. All components can be reheated in the microwave, and the peppers and sausage can be reheated on the stovetop over low heat.

If you prefer you can rake and keep the spaghetti squash in its rind, acting as its own bowl. One less dish to wash!

Marinara sauce can be optional, this works just as well without it.

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  1. Katie Rolfe says:

    I made the recipe but I added a green bell pepper and spinach as well! Top it off with some vegan shredded mozzarella cheese’ and no one knew the difference. Great go-to!

    1. Julie | The Simple Veganista says:

      Sounds delish! Thanks for sharing! Cheers :)

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