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 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! 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 saute 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 entree of this recipe.
More Healthy Spaghetti Squash Recipes:
Take a little mental vacation to Tuscany!
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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot 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.
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
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Begin by roasting the spaghetti squash by following my instructions on How To Roast Spaghetti Squash .
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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.
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Serve alongside your favorite entree, and enjoy!
This looks delicious!
Thank you so much! It was a big hit in my household 😀 xoxox
It looks yummy, definitely the choice for a healthy lifestyle!
I am learning about keto recipes and will definitely save this one to try. Thanks!
I’m so happy to hear it, Simon! Let me know if you try it! xo
you left out the spinach in the ingredient list. How much of it to use?
Thanks for the catch, Leslie! I use 2 cups (unpacked).
This looks yummy, every ingredient is a favorite and most I keep on hand. Second the query aboyt the amount of spinach, though I guess it could be a matter of taste.
FYI – the typos in the title gave me the giggles as I kept trying to pronounce squsah in my head 😉 No harm, no foul, I just tend to notice things like that 😉 <3
Oh how embarrassing!
I added the spinach to the ingredient list. I use about 2 cups (unpacked), but as you figured out, you can adjust up or down accordingly. xoxox 😀
As I have a ton of spaghetti squash from this summers’ garden I can’t wait to make this; I love everything Tuscan!! Question: can I substitute dairy for the coconut milk? There’s a specific coconut allergy in our house and would love to still make the dish! Thanks!
Oooh garden-fresh spaghetti squash sounds amazing! Yes, you can absolutely use heavy cream instead of the coconut milk. Hope you love it!! xo
WOW, another recipe to add in my spaghetti list, and it sounds quite easy too! Thanks Julia!
My pleasure! I hope you love it, Emily! 😀 xoxo
Would it be possible to use chickpeas in this recipe? What meat alternative do you recommend?
This is an absolute home run!!!! I added kidney beans as a meat alternative so it won’t work for paleo eaters, but for vegan/vegetation folks I thought it was a great addition for a bit of protein. Absolutely delicious, tons of flavor, and easy to make. Will definitely be a regular in my rotation. Thank you!
Yaaaaaas! I’m so thrilled to hear it, Yvonne! I love the idea of adding beans for some protein 🙂 That sounds so lovely! Thank you for the sweet note and feedback! 😀 xoxo