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Creamy Tuscan Spaghetti Squash (Paleo, Vegan)

Creamy Tuscan Spaghetti Squash with sun-dried tomatoes, artichoke hearts and spinach makes for a flavorful healthy side dish or light dinner. Paleo, keto, low-carb, and vegan!

Make it as a meal prep recipe or for serving guests!

Creamy Tuscan Spaghetti Squash - vegan, paleo, dairy-free, grain-free, low-carb, keto, healthy side dish or dinner recipe

Feeling like a creamy, dreamy yet healthful dish that will tickle your taste buds and is crazy easy to make??

This simple 6-Ingredient Creamy Tuscan Spaghetti Squash is here for you, AND it’s bringing with it sun-dried tomatoes and artichoke hearts.

::Swoon!::

You’ll never believe how easy this recipe is to make.

The only time consuming part about it is roasting the spaghetti squash. The good news is you can multitask while it is roasting, as the squash requires zero attention once it’s in the oven!

After the squash is roasted, the remainder of the recipe comes together in a split second – ideal for those evenings you want something comforting and seemingly fancy but don’t feel like exerting yourself in the kitchen.

Let’s make it!

Vegan Tuscan Spaghetti Squash with sun-dried tomatoes, artichoke hearts and spinach - a creamy dairy-free spaghetti squash recipe that is paleo, low-carb and keto

How to Make Tuscan Spaghetti Squash:

Begin by roasting the spaghetti squash. If you aren’t familiar with the process, no sweat! You can follow my instructions on How To Roast Spaghetti Squash or Instant Pot Spaghetti Squash.

Cooked spaghetti squash on a white plate, sprinkled with pepper and parsley

Once the spaghetti squash has finished roasting and is cool enough to handle, use a fork to release the spaghetti strands and place them in a large bowl (or large 4-cup measuring cup if you have one).

Heat the coconut milk in a medium-sized skillet over medium-high heat until it comes to a full boil.

Add the garlic and sauté, stirring occasionally until garlic is very fragrant, about 3 minutes.

Add the spaghetti squash to the skillet and stir well. Add the baby spinach and cover. Cook until spinach has wilted.

Remove the lid and stir in the sun-dried tomatoes, artichoke hearts, dried parsley, sea salt and black pepper. Continue cooking another 2 to 3 minutes until all ingredients are well-combined and the sauce is nice and thick.

Serve alongside your favorite entree, and enjoy! I recommend my Crispy Basil Baked Chicken  or Gluten-Free Chicken Marsala.

Paleo Tuscan Spaghetti Squash with sun-dried tomatoes, artichoke hearts and spinach - a creamy dairy-free spaghetti squash recipe that is vegan, low-carb and keto - make it as a side dish or main entree

Tips For Preparing This Recipe:

Be sure to measure your spaghetti squash noodles to ensure you have enough sauce – you can always add more coconut milk, garlic, sun-dried tomatoes, spinach or artichoke hearts depending on how much spaghetti squash you have.

If you’d like, you can chop the artichoke hearts to incorporate them into the spaghetti squash in smaller pieces, or you can leave them as is.

Recipe Adaptations:

  • Add ½ cup chopped yellow onion and sauté until brown.
  • Add capers and/or kalamata olives for even more briny flavor.
  • Stir in ½ cup grated parmesan cheese or ⅓ cup feta cheese crumbles if you do dairy.
  • Add 1 large chopped chicken breast and cook in the coconut milk with the garlic to make a meat lovers main entrée of this recipe.
Vegan Creamy Tuscan Spaghetti Squash with Sun-Dried Tomatoes and Spinach - paleo, low-carb, keto healthy side dish or entree

If you enjoy this recipe, you may also want to try my Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach which includes a boost of protein!

More Healthy Spaghetti Squash Recipes:

Take a little mental vacation to Tuscany!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!

Skillet with spaghetti squash and sun-dried tomatoes, artichoke hearts and spinach with a creamy sauce. Grey napkin to the side and dried herbs all around.

Creamy Vegan Tuscan Spaghetti Squash

Creamy Vegan Tuscan Spaghetti Squash with sun-dried tomatoes and spinach is a healthy side dish or entree.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
3 Servings

Ingredients

Instructions

  • Begin by roasting the spaghetti squash by following my instructions on How To Roast Spaghetti Squash or Instant Pot Spaghetti Squash.
    Cooked spaghetti squash on a white plate, sprinkled with pepper and parsley
  • Once the spaghetti squash has finished roasting and is cool enough to handle, use a fork to release the spaghetti strands and place them in a large bowl (or large 4-cup measuring cup if you have one).
  • Heat the coconut milk in a medium-sized skillet over medium-high heat until it comes to a full boil.
  • Add the garlic and sauté, stirring occasionally until garlic is very fragrant, about 3 minutes.
  • Add the spaghetti squash to the skillet and stir well. Add the baby spinach and cover. Cook until spinach has wilted.
  • Remove the lid and stir in the sun-dried tomatoes, artichoke hearts, dried parsley, sea salt and black pepper. Continue cooking another 2 to 3 minutes until all ingredients are well-combined and the sauce is nice and thick.
  • Serve alongside your favorite entrée, and enjoy! You can also add your favorite protein such as chicken breasts, rotisserie chicken, shrimp, or ground turkey to the meal.

Video

Nutrition

Serving: 1of 3Calories: 171kcalCarbohydrates: 19gProtein: 4gFat: 10gFiber: 4gSugar: 8g
Course: Main Dishes
Cuisine: American
Keyword: creamy tuscan spaghetti squash, healthy dinner recipes, healthy spaghetti squash recipes, low carb spaghetti squash recipes, low-carb recipes, paleo recipes, vegan recipes, whole30 recipes
Servings: 3 Servings
Calories: 171kcal
Author: Julia
Creamy Tuscan Spaghetti Squash with artichoke hearts, sun-dried tomatoes, and spinach. An easy side dish that is whole30, paleo, vegan, keto, and healthy!
Recipe Rating




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Liz

Saturday 9th of March 2024

I didn’t find this creamy at all. I added grated parmesan and a side of sautéed shrimp. I didn’t see the note about adaptations until after finishing the dish, but I might have tried to add some capers if I did. I don’t think I’ll be making again.

Julia

Wednesday 13th of March 2024

Hi Liz! I'm sorry to hear the recipe didn't work out for you. One question - did you measure the amount of spaghetti squash and use 3 cups? The reason I ask is I can definitely see the recipe not turning out very creamy if you used a larger spaghetti squash and ended up with a higher measurement. Nevertheless I appreciate the feedback and apologies again that it wasn't what you were expecting.

Sara

Saturday 18th of November 2023

Absolutely delicious. Thank you for sharing this recipe :)

Julia

Sunday 19th of November 2023

My pleasure! Happy you enjoy it, Sara!

Susan

Friday 6th of October 2023

How many people will this recipe feed?

Julia

Saturday 7th of October 2023

Hi Susan! If you're including a main entree, the recipe will feed 4. If you're using the recipe as the main entree and are not serving anything else to go with it, it should comfortably feed 2. :) Hope you enjoy!

Sara M

Monday 2nd of October 2023

Thank you for sharing your recipes, Julia! I made this with the addition of bacon, chicken and feta cheese. It’s so delicious!! Highly recommend!

Julia

Monday 2nd of October 2023

Ooh, that sounds like an incredible combination! I'm going to try the same thing! Thanks so much for sharing, Sara :)

Judith Darnold

Saturday 30th of September 2023

Can I use light coconut milk instead of full fat?

Julia

Saturday 30th of September 2023

Hi Judith! Light coconut milk will work too, it just won't taste quite as rich :) Hope you enjoy!

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