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.
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 or Instant Pot 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.
- 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:
- Chicken Pesto Spaghetti Squash
- Spaghetti Squash Egg Nests
- Spaghetti Squash Bolognese
- Basil Chicken Spaghetti Squash with Broccoli
- Creamy Tahini Spaghetti Squash with Kale
- Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes
- Mushroom Bolognese Spaghetti Squash Casserole
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!
Creamy Vegan Tuscan Spaghetti Squash
Creamy Vegan Tuscan Spaghetti Squash with sun-dried tomatoes and spinach is a healthy side dish or entree.
- 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
- Begin by roasting the spaghetti squash by following my instructions on How To Roast Spaghetti Squash or Instant Pot Spaghetti Squash.
2. 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).
3. Heat the coconut milk in a medium-sized skillet over medium-high heat until it comes to a full boil.
4. Add the garlic and sauté, stirring occasionally until garlic is very fragrant, about 3 minutes.
5. Add the spaghetti squash to the skillet and stir well. Add the baby spinach and cover. Cook until spinach has wilted.
6. 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.
7. 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.
Nutrition InformationYield 3 Serving Size 1 of 3
Amount Per Serving Calories 171Total Fat 10gUnsaturated Fat 0gCarbohydrates 19gFiber 4gSugar 8gProtein 4g
Saturday 15th of April 2023
Just made this for lunch - super delish! Thanks for much for a quick, easy, healthy recipe! =)
Sunday 16th of April 2023
I'm so thrilled you enjoy it, Grace! Thanks for following up to share your experience! xo
Tuesday 21st of February 2023
I rarely make comments about online recipes. However this one is unique and absolutely delicious! The only modification I made was to add more artichoke hearts and sundried tomatoes, as well as adding chili pepper flakes to give it the spicy flavor I love in most things.
Sunday 26th of February 2023
YUM! I love artichoke hearts! I'll have to try that myself the next time I make it. Thank you for swinging back around to share your feedback, Bianca! It's so helpful xoxoxo
Thursday 2nd of February 2023
I made this recipe this week with our homegrown squash. We both enjoyed it, and I'm not a squash lover. I'm thankful to have a recipe that will help me use up some of the remaining squash. Thanks!
Friday 3rd of February 2023
I'm so happy you like it, Laurie! I love that the recipe makes the squash taste so inviting too. :) Thanks for the sweet note! xo
Tuesday 1st of November 2022
Delicious! Added the onion, capers and Kalamata olives. Also garbanzo beans that had been roasted a bit.
Wednesday 2nd of November 2022
OOh, I love all of those additions! Sounds amazing! xoxo
Wednesday 19th of October 2022
Can I sub coconut milk for oat milk?
Thursday 20th of October 2022
Hi Lauren! I wouldn't recommend using a lower fat non-dairy milk like oat milk or almond milk because the flavor will be off and the sauce won't be as thick and rich. If you can do dairy, you can swap the full-fat coconut milk for half & half or heavy cream :) Hope you enjoy!!