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
I didn’t find this creamy at all. I added grated parmesan and a side of sautéed shrimp. I didn’t see the note about adaptations until after finishing the dish, but I might have tried to add some capers if I did. I don’t think I’ll be making again.
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.
Absolutely delicious. Thank you for sharing this recipe 🙂
My pleasure! Happy you enjoy it, Sara!
How many people will this recipe feed?
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. 🙂 Hope you enjoy!
Thank you for sharing your recipes, Julia! I made this with the addition of bacon, chicken and feta cheese. It’s so delicious!! Highly recommend!
Ooh, that sounds like an incredible combination! I’m going to try the same thing! Thanks so much for sharing, Sara 🙂
Can I use light coconut milk instead of full fat?
Hi Judith! Light coconut milk will work too, it just won’t taste quite as rich 🙂 Hope you enjoy!
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!
Yaay! I’m thrilled to hear it turned out so well for you, Layna! I love the idea of using cashew cream! xo
This was delicious!!!
I don’t care for coconut cream/milk, so I used vegetable broth in it’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.
Ooh, that sounds great, Laurel! Thank you for sharing! xo
Just made this for lunch – super delish! Thanks for much for a quick, easy, healthy recipe! =)
I’m so thrilled you enjoy it, Grace! Thanks for following up to share your experience! xo
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!
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
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!
I’m so happy you like it, Laurie! I love that the recipe makes the squash taste so inviting too. 🙂 Thanks for the sweet note! xo
Delicious! Added the onion, capers and
Kalamata olives. Also garbanzo beans that had been roasted a bit.
OOh, I love all of those additions! Sounds amazing! xoxo
Can I sub coconut milk for oat milk?
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 🙂 Hope you enjoy!!
This looks superb Julia! 😍 What non-meat proteins would you suggest I could add to make it more of a substantial meal?