Peppers, Onion & Sausage Spaghetti Squash

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

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


  • 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.