Creamy Vegan Tuscan Spaghetti Squash
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!
Servings: 3 Servings
Calories: 171kcal
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.
Video
Nutrition
Serving: 1of 3 | Calories: 171kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Fiber: 4g | Sugar: 8g