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!
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!
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.
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.
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.
More Healthy Spaghetti Squash Recipes:
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Creamy Vegan Tuscan Spaghetti Squash
Creamy Vegan Tuscan Spaghetti Squash with sun-dried tomatoes and spinach is a healthy side dish or entree.
Ingredients
- 1 medium spaghetti squash, roasted, about 3 cups
- 3/4 cup full-fat canned coconut milk
- 2 cloves garlic, minced
- 2 cups baby spinach
- 1/3 cup sun-dried tomatoes, drained
- 1/2 cup artichoke hearts
- 1 tsp dried parsley
- 1/2 tsp sea salt, to taste
- 1/4 tsp black pepper
Instructions
- Begin by roasting the spaghetti squash by following my instructions on How To Roast Spaghetti Squash .
- 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 saute, 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!
Nutrition Information
Yield 3 Serving Size 1 of 3Amount Per Serving Calories 171Total Fat 10gUnsaturated Fat 0gCarbohydrates 19gFiber 4gSugar 8gProtein 4g

Betsy
Tuesday 5th of October 2021
This was AMAZING! My kids loved it, too! Thank you for the recipe, I will be making this again~
Julia
Wednesday 6th of October 2021
So happy you and your kids like it, Betsy! Thanks for sharing! xoxo
Heather
Wednesday 22nd of September 2021
Hello, I can't wait to make this! Question...do you use canned artichoke hearts or fresh? I've never worked with fresh so I was unsure which you meant.
Julia
Friday 24th of September 2021
Hi Heather! I use artichokes that come in a jar. You can usually find them next to the sun-dried tomatoes and pesto sauce at the grocery store. Let me know if you have any other questions! Canned artichoke hearts should work too! :D xoxo
Paula
Tuesday 27th of April 2021
I am making this tonight. Adding mushrooms and kalamata olives...Yum!
Julia
Monday 3rd of May 2021
Sounds amazing!! I hope you love it!
Maryann Saunders
Sunday 28th of February 2021
I made this today, I used sweeten coconut milk it was sweet but still delicious.next time I will not get it sweeten. I also added onions.
Julia
Monday 1st of March 2021
Hi Maryann,
I recommend using full-fat canned coconut milk (which comes unsweetened), as opposed to coconut milk that is bought in the carton. :)
Rosemarie
Sunday 3rd of January 2021
This looks amazing! However, I am dairy free & allergic to coconut. Can almond milk be used instead? Or other alternative? Thanks in advance for your response!
Julia
Sunday 3rd of January 2021
Hi Rosemarie,
Almond milk (and all nut milks) will separate if you heat it to a boiling point, so I think the best alternative unfortunately is cream or half & half. If you can't do coconut milk or dairy, I would say skip the addition altogether and make the spaghetti squash without. It will still be flavorful, just not creamy.