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Homemade Creamy Tuscan Spaghetti Squash (Paleo, Vegan) photo

Creamy Tuscan Spaghetti Squash (Paleo, Vegan)

A creamy, dairy-free Tuscan-style spaghetti squash with spinach, sun-dried tomatoes, and artichokes.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3 Servings

Equipment

  • Baking Sheet
  • Large Bowl
  • Fork
  • Medium Skillet
  • Spatula

Ingredients
  

  • 1 medium spaghetti squash roasted, yields about 3 cups strands
  • 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 or to taste
  • 1/4 tsp black pepper

Instructions
 

  • Roast the spaghetti squash following your preferred method (see notes for roasting options). Once cool enough to handle, halve, remove seeds, and scrape the flesh with a fork to release about 3 cups of strands into a large bowl.
  • Heat the coconut milk in a medium skillet over medium-high heat until it reaches a full gentle boil.
  • Add the minced garlic to the skillet and sauté, stirring occasionally, about 3 minutes until very fragrant.
  • Stir the spaghetti squash strands into the skillet with the coconut milk and garlic until well coated.
  • Add the baby spinach, cover the skillet, and cook just until the spinach wilts, about 1–2 minutes.
  • Uncover and stir in the sun-dried tomatoes, artichoke hearts, dried parsley, sea salt, and black pepper. Cook another 2–3 minutes, stirring, until everything is heated through and the sauce thickens slightly.
  • Taste and adjust seasoning if needed, then serve warm alongside your choice of entrée or protein.

Notes

  • Roast or pressure-cook the spaghetti squash ahead to save time.
  • Use full-fat coconut milk for the creamiest texture.
  • Drain sun-dried tomatoes well to avoid excess oil or liquid.
  • Adjust salt and pepper to your taste.