Spaghetti Squash and “Sausage”

spaghetti squashLast year, I discovered spaghetti squash, and am so glad it did.  This fall, on a busy and cold night, I created this simple recipe to use a squash that our neighbors had kindly brought over.  I decided to combine the squash with vegan sausage.  Since vegan sausage is typically made from wheat gluten, it always seems like it’s a bit much to serve it with wheat noodles.  I think the naturally gluten-free spaghetti squash noodles are a perfect compliment to the very filling sausage.

Some people who consider themselves to eat “plant-based” would not eat vegan sausage, since it is a processed food.  However, I love supporting some of the great small companies that make this product, and for me, allowing myself the occasional fun store bought food helps me stay a satisfied vegan.  Check out Field Roast – they make my favorite Italian sausage.

Spaghetti Squash with “Italian Sausage”

  • 1 medium spaghetti squash
  • 3 – 4 garlic cloves
  • 2 vegan Italian sausage links, sliced
  • 1 Tablespoon olive oil
  • 1 14.5 ounce can of diced tomatoes (I enjoy the fire roasted variety)
  • 2 pinches of red pepper flakes
  • 1/2 teaspoon of Italian seasoning
  • 1/2 cup sliced Kalamata olives
  • Nutritional yeast, for topping

1.  Bake the spaghetti squash, uncut, directly on the rack in a 400 degree oven for one hour (there are other methods for IMG_0405cooking spaghetti squash, but this saves me the trouble of having to slice open unbaked squash – always a struggle!).  Remove the squash, slice open, and scrape the flesh so that it forms “noodles.”

2.  While the squash is baking, sauté the garlic and vegan sausage in olive oil in a large pan for a few minutes, until the sausage is slightly browned.

3.  Add the tomatoes, red pepper flakes, and Italian seasoning.  Season the sauce with salt as well, if desired.  Allow to simmer over low heat for about ten minutes (you could be scraping the spaghetti squash during this time), then add the squash noodles and the olives.  Cook a few minutes more, until everything is heated through.

4.  Serve topped with nutritional yeast, alongside a salad.

Serves 4.


  1. Looks yummi 🙂

    1. Thanks for checking it out!

  2. Made this recipe for dinner and used mushrooms instead of the vegan sausage substitute. It was delicious. It was actually my first experience with spaghetti squash. I had a special guest for dinner and she loved it also. My guest was your mom! I thought it would be fun to surprise her with one of your recipes. Thanks for sharing your great ideas and recipes, Erin! Regina

    1. Using mushrooms is a great idea! I’m glad you two enjoyed dinner.

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