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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 discuss the simple ingredients for this easy dairy-free spaghetti squash recipe! The great news is you can find the full list of ingredients at any grocery store.

Tuscan Spaghetti Squash Ingredients:

Spaghetti Squash: The main ingredient here! Pick up 1 medium spaghetti squash. We need about 3 cups worth of spaghetti squash noodles.

If you use a large spaghetti squash, just be sure to use more of the other ingredients to accommodate the volume.

Full-Fat Canned Coconut Milk: To make a dairy-free creamy sauce, full-fat coconut milk, which is a good substitute for cream. It makes this easy side dish taste rich with a lovely cream sauce.

Sun-Dried Tomatoes & Artichoke Hearts: These two ingredients add big briny flavor and contribute to the Tuscan essence of the recipe. I buy julienne cut sun-dried tomatoes in oil and marinated artichoke hearts in a jar for the tastiest results.

Fresh Garlic: A big flavor booster, you can adjust the amount of garlic to your personal taste.

Baby Spinach: Spinach adds a great deal of Vitamins, minerals, and iron. I love that it is easy to hide in recipes like this for a big blast of nutrition.

Dried Parsley, Sea Salt, Black Pepper: Season this yummy vegetable side dish with dried herbs like Italian seasoning, salt, and pepper to your personal taste. Add red pepper flakes for a little heat.

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

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.

Cooked spaghetti squash on a white plate, sprinkled with pepper and parsley

Once the spaghetti squash has finished roasting and is cool enough to handle, use a fork to release the spaghetti strands. Place them in a large bowl (or large 4-cup measuring cup if you have one).

Heat the coconut milk in a large skillet over medium heat until it comes to a full boil.

Add the garlic and sauté, stirring occasionally until garlic is very fragrant, about 3 minutes.

Transfer the cooked spaghetti squash noodles 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 a generous serving alongside your favorite main dish, and enjoy! I recommend my Crispy Basil Baked Chicken or Gluten-Free Chicken Marsala.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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 Additions & Customizations:

Add ½ cup chopped yellow onion and sauté until golden brown.
Have fresh herbs on hand? Toss in fresh basil or fresh parsley.
Add cherry tomatoes for a burst of freshness, or capers and/or kalamata olives for even more briny flavor.
If you aren’t dairy-free swap heavy cream for the coconut milk.
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

I enjoy the bold flavors of this easy recipe so much that I also think it would be great using regular pasta noodles in place of spaghetti squash for those times you aren’t feeling a low carb meal.

This Tuscan low-carb spaghetti squash recipe is ideal if you follow a low carb or keto diet, or simply love a good clean dish.

Make it as a meal prep recipe to enjoy as the perfect addition to your weeknight dinner!

If you enjoy this recipe, you may also want to try my Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach which includes a boost of protein!

More Healthy Spaghetti Squash Recipes:

Take a little mental vacation to Tuscany!

Creamy Vegan Tuscan Spaghetti Squash

4.39 from 114 votes

By Julia

Prep: 10

Cook: 1

Total: 1 10

Servings: Servings

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Creamy Vegan Tuscan Spaghetti Squash with sun-dried tomatoes and spinach is a healthy side dish or entree. Feel free to add rotisserie chicken or sauteed shrimp to make it a filling main dish!

Ingredients

▢ 1 medium-sized spaghetti squash, roasted, about 3 cups
▢ 3/4 cup full-fat canned coconut milk
▢ 3 cloves garlic, minced
▢ 3 cups baby spinach
▢ 1 cup sun-dried tomatoes, drained
▢ 1 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 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 entrée, and enjoy! You can also add your favorite protein such as chicken breasts, rotisserie chicken, shrimp, or ground turkey to the meal.