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 itโ€™s bringing with it sun-dried tomatoes and artichoke hearts.

::Swoon!::

Youโ€™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 itโ€™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 donโ€™t feel like exerting yourself in the kitchen.

Letโ€™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 arenโ€™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 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 sautรฉ, 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 youโ€™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 ยฝ cup chopped yellow onion and sautรฉ until brown.
  • Add capers and/or kalamata olives for even more briny flavor.
  • Stir in ยฝ cup grated parmesan cheese or โ…“ 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 entrรฉe of this recipe.
Vegan Creamy Tuscan Spaghetti Squash with Sun-Dried Tomatoes and Spinach - paleo, low-carb, keto healthy side dish or entree

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!

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!

Skillet with spaghetti squash and sun-dried tomatoes, artichoke hearts and spinach with a creamy sauce. Grey napkin to the side and dried herbs all around.

Creamy Vegan Tuscan Spaghetti Squash

4.39 from 113 votes
Creamy Vegan Tuscan Spaghetti Squash with sun-dried tomatoes and spinach is a healthy side dish or entree.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3 Servings

Ingredients

Instructions

  • Begin by roasting the spaghetti squash by following 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 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 sautรฉ, 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 entrรฉe, and enjoy! You can also add your favorite protein such as chicken breasts, rotisserie chicken, shrimp, or ground turkey to the meal.

Video

Nutrition

Serving: 1of 3 ยท Calories: 171kcal ยท Carbohydrates: 19g ยท Protein: 4g ยท Fat: 10g ยท Fiber: 4g ยท Sugar: 8g
Author: Julia
Course: Main Dishes
Cuisine: American
Keyword: creamy tuscan spaghetti squash, healthy dinner recipes, healthy spaghetti squash recipes, low carb spaghetti squash recipes, low-carb recipes, paleo recipes, vegan recipes, whole30 recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Creamy Tuscan Spaghetti Squash with artichoke hearts, sun-dried tomatoes, and spinach. An easy side dish that is whole30, paleo, vegan, keto, and healthy!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.39 from 113 votes (112 ratings without comment)

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Questions and Reviews

  1. I didnโ€™t find this creamy at all. I added grated parmesan and a side of sautรฉed shrimp. I didnโ€™t see the note about adaptations until after finishing the dish, but I might have tried to add some capers if I did. I donโ€™t think Iโ€™ll be making again.

    1. Hi Liz! I’m sorry to hear the recipe didn’t work out for you. One question – did you measure the amount of spaghetti squash and use 3 cups? The reason I ask is I can definitely see the recipe not turning out very creamy if you used a larger spaghetti squash and ended up with a higher measurement. Nevertheless I appreciate the feedback and apologies again that it wasn’t what you were expecting.

    1. Hi Susan! If you’re including a main entree, the recipe will feed 4. If you’re using the recipe as the main entree and are not serving anything else to go with it, it should comfortably feed 2. ๐Ÿ™‚ Hope you enjoy!

  2. Thank you for sharing your recipes, Julia! I made this with the addition of bacon, chicken and feta cheese. Itโ€™s so delicious!! Highly recommend!

    1. Ooh, that sounds like an incredible combination! I’m going to try the same thing! Thanks so much for sharing, Sara ๐Ÿ™‚

  3. This is an amazing recipe!! I substituted cashew cream and red onions because I had those on hand it and tasted great! I’ll definitely be coming back to this every time I have spaghetti squash. Thanks!

    1. Yaay! I’m thrilled to hear it turned out so well for you, Layna! I love the idea of using cashew cream! xo

  4. This was delicious!!!

    I donโ€™t care for coconut cream/milk, so I used vegetable broth in itโ€™s place. As it evaporated or was absorbed, I added more (in the end I think I used about two cups total), and then I turned the temperature down and added about 1/3 cup of cashew cream to make it creamy. I love the way it came out.

  5. 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.

    Thank you!

    1. 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

  6. 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!

    1. I’m so happy you like it, Laurie! I love that the recipe makes the squash taste so inviting too. ๐Ÿ™‚ Thanks for the sweet note! xo

    1. 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 ๐Ÿ™‚ Hope you enjoy!!

  7. This looks superb Julia! ๐Ÿ˜ What non-meat proteins would you suggest I could add to make it more of a substantial meal?