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!

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:

• • 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 @TheRoastedRoot on Instagram!

Creamy Vegan Tuscan Spaghetti Squash

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Creamy Vegan Tuscan Spaghetti Squash with sun-dried tomatoes and spinach is a healthy side dish or entree.

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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

1. Begin by roasting the spaghetti squash by following my instructions on How To Roast 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 saute, 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 entree, and enjoy!

Nutrition Information:

Yield: 3 Serving Size: 1 of 3
Amount Per Serving: Calories: 171Total Fat: 10gUnsaturated Fat: 0gCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 4g