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 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 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 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.
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:
- Chicken Pesto Spaghetti Squash
- Spaghetti Squash Egg Nests
- Spaghetti Squash Bolognese
- Basil Chicken Spaghetti Squash with Broccoli
- Creamy Tahini Spaghetti Squash with Kale
- Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes
- Mushroom Bolognese Spaghetti Squash Casserole
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!
Creamy Vegan Tuscan Spaghetti Squash
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
- 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.
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Nutrition
Can you freeze it for a meal for later, the Tuscan spaghetti squash
Hi Carla! I haven’t tried freezing it myself, but I believe it would work just fine. In general recipes that have a decent amount of sauce and fat tend to hold up well in the freezer 🙂 Let me know if you try it! xo
This was AMAZING! My kids loved it, too! Thank you for the recipe, I will be making this again~
So happy you and your kids like it, Betsy! Thanks for sharing! xoxo
Hello, I can’t wait to make this! Question…do you use canned artichoke hearts or fresh? I’ve never worked with fresh so I was unsure which you meant.
Hi Heather! I use artichokes that come in a jar. You can usually find them next to the sun-dried tomatoes and pesto sauce at the grocery store. Let me know if you have any other questions! Canned artichoke hearts should work too! 😀 xoxo
I am making this tonight. Adding mushrooms and kalamata olives…Yum!
Sounds amazing!! I hope you love it!
I made this today, I used sweeten coconut milk it was sweet but still delicious.next time I will not get it sweeten. I also added onions.
Hi Maryann,
I recommend using full-fat canned coconut milk (which comes unsweetened), as opposed to coconut milk that is bought in the carton. 🙂
This looks amazing! However, I am dairy free & allergic to coconut. Can almond milk be used instead? Or other alternative? Thanks in advance for your response!
Hi Rosemarie,
Almond milk (and all nut milks) will separate if you heat it to a boiling point, so I think the best alternative unfortunately is cream or half & half. If you can’t do coconut milk or dairy, I would say skip the addition altogether and make the spaghetti squash without. It will still be flavorful, just not creamy.
Very interesting, thanks for sharing!
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
Would it be possible to use chickpeas in this recipe? What meat alternative do you recommend?
@Kara, tofu
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
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
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 😀
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).
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
It looks yummy, definitely the choice for a healthy lifestyle!
This looks delicious!
Thank you so much! It was a big hit in my household 😀 xoxox