Viking Spaghetti Squash Bowls
Roasted spaghetti squash topped with tomato sauce, squash seeds, and vegan sausage for a hearty main course. Gluten-free and vegan.
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
tomato sauce
  1. Heat oven to 425 degrees F. Cut spaghetti squash in half lengthwise. Scrape out seeds and set aside. Rub inside of squash with 1 teaspoon olive oil, sprinkle with salt, and put cut-side down on a cookie sheet lined with parchment or a silicone mat.
  2. Roast squash for 35 minutes or until strands are tender and separate easily when scraped with a fork. Set another timer for 25 minutes. While squash roasts, pull squash seeds from goop and put on a medium baking dish lined with parchment or a silicone mat. Add sausage half-moons. Toss seeds and sausage with 1/2 teaspoon oil. When 25-minute timer goes off, pop seeds and sausage into the oven to roast along with the spaghetti squash for 10 minutes.
  3. To make tomato sauce, put olive oil in a large skillet and heat on medium low. Add chopped onion and celery. Cook until vegetables are tender, stirring occasionally, for about 5 minutes. Stir in garlic, chipotle, and turmeric. Add remaining ingredients, stir, and simmer for at least five minutes.
  4. When squash is tender and seeds and sausage lightly browned and crispy, remove them from the oven. Use a fork to separate squash strands into veggie noodles. Top with sauce, sausage, and seeds. Serve hot. Any extra will keep refrigerated for 5 days, but sausage is most crispy when freshly roasted.
Recipe Notes
  • Use a different plant-based sausage if you like.
  • Don’t like sausage? Replace it with 2 cups cooked black beans added to the sauce with the crushed tomatoes.
  • Need to reduce your sodium or fat level? Use just one sausage or substitute beans for sausage.
  • In a hurry? Swap my homemade sauce for a good bottled one.
Nutrition Facts
Viking Spaghetti Squash Bowls
Amount Per Serving
Calories 774 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 5g 25%
Polyunsaturated Fat 18g
Monounsaturated Fat 10g
Sodium 1896mg 79%
Potassium 1182mg 34%
Total Carbohydrates 92g 31%
Dietary Fiber 16g 64%
Sugars 46g
Protein 26g 52%
Vitamin A 73%
Vitamin C 92%
Calcium 29%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.