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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

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

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 @TheRoastedRoot on Instagram!

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

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.

Ingredients

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

Creamy Tuscan Spaghetti Squash with artichoke hearts, sun-dried tomatoes, and spinach. An easy side dish that is whole30, paleo, vegan, keto, and healthy!

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