Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach

This Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach is the kind of weeknight dinner that feels indulgent but is rooted in simple, wholesome ingredients. Roasted spaghetti squash replaces heavy pasta, while a rich, velvety sauce made from full-fat coconut milk and sun-dried tomatoes clings to tender chicken and bright baby spinach. It’s comforting, colorful, and surprisingly quick to pull together—perfect for anyone who wants dinner that tastes like effort without the fuss.

Why you’ll love this recipe

If you’re looking for a dish that checks multiple boxes—satisfying, creamy, vegetable-forward, and protein-packed—this recipe delivers. The roasted spaghetti squash provides a slightly sweet, noodle-like base that soaks up the sauce. Chunks of boneless skinless chicken breast provide lean protein, while the sun-dried tomatoes add concentrated umami and a touch of acidity. Using full-fat coconut milk gives the sauce a silky mouthfeel without the need for cream or cheese, making it a great option for dairy-free households. Finally, a handful of baby spinach brightens the plate and wilts into the sauce in seconds.

Ingredients

• 1 medium-sized spaghetti squash, roasted
• 1 cup red onion or yellow onion, chopped
• 1 pound boneless skinless chicken breast, chopped
• 4 cloves garlic, minced
• 2 tsp paprika
• ¼ tsp red pepper flakes, optional
• 1 (15-oz) can full-fat coconut milk
• 1 (8-oz) jar sun-dried tomatoes, drained
• 5 ounces baby spinach
• Sea salt, to taste

Equipment you’ll need

• Baking sheet
• Sharp knife and cutting board
• Large skillet or sauté pan
• Wooden spoon or spatula
• Mixing bowl
• Forks (for shredding squash)

Prep and roast the spaghetti squash

Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center. Place the squash halves cut-side down on a baking sheet. Roast until the flesh is tender and easily pulls into strands with a fork—about 35–45 minutes, depending on the size of your squash. Once cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a bowl. Keep them warm while you make the sauce.

Cook the chicken and aromatics

Heat your skillet over medium heat. Add a drizzle of oil (olive oil or another neutral oil) and add the chopped chicken breast in a single layer. Sprinkle the chicken with the 2 tsp paprika and a pinch of sea salt. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through—about 6–8 minutes depending on the size of your pieces.

Push the cooked chicken to one side of the pan. Add the chopped onion to the open side of the skillet and cook until softened and translucent, about 4–5 minutes. Add the 4 cloves of minced garlic and cook for 30–60 seconds more, until fragrant. If you like a hint of heat, scatter in the ¼ tsp red pepper flakes at this stage.

Blend the sun-dried tomato sauce

While the chicken and aromatics cook, transfer the drained sun-dried tomatoes to a blender or food processor. Pour in the entire 15-oz can of full-fat coconut milk. Blend until smooth and creamy, stopping to scrape down the sides as needed. This creates a thick, flavorful base for the sauce that’s both velvety and robust.

Combine and simmer

Pour the blended sun-dried tomato and coconut milk mixture into the skillet with the chicken, onions, and garlic. Stir to combine and bring the mixture to a gentle simmer over medium-low heat. Let it simmer for 4–6 minutes so the sauce thickens slightly and the flavors meld. Taste and season with sea salt as needed.

Once the sauce is gently bubbling and well seasoned, stir in the 5 ounces of baby spinach. The spinach will wilt quickly—usually within 1–2 minutes. Fold it gently into the sauce until evenly distributed.

Finish with roasted squash

Fold the roasted spaghetti squash strands into the skillet, stirring gently so the sauce coats the squash without breaking it up too much. Continue to cook for 1–2 minutes, just long enough to heat the squash through and let it absorb some sauce. Give the skillet a final taste and add sea salt if necessary.

Serve and garnish

Spoon generous portions onto plates or into shallow bowls. If you like, add a sprinkle of freshly cracked black pepper or a few torn basil leaves for a fresh finish. This dish is rich and creamy on its own, so it doesn’t need much else—just a fork and a lively conversation.

Step-by-step recipe instructions (rewritten for clarity)

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 35–45 minutes, until the flesh is tender and can be pulled into strands with a fork. When cool enough to handle, scrape the flesh into spaghetti-like strands and set aside in a bowl.
2. Chop the onion and mince the garlic. Drain the sun-dried tomatoes from their jar and set aside. Chop the chicken breast into bite-sized pieces.
3. Heat a large skillet over medium heat and add a drizzle of oil. Add the chopped chicken to the skillet in a single layer. Season the chicken with 2 tsp paprika and a pinch of sea salt. Cook the chicken, stirring occasionally, until browned and cooked through (about 6–8 minutes).
4. Push the cooked chicken to one side of the skillet. Add the chopped onion to the empty side and cook until softened and translucent, about 4–5 minutes.
5. Add the minced garlic to the skillet with the onion and cook for 30–60 seconds until fragrant. If using, sprinkle in the ¼ tsp red pepper flakes and stir to combine.
6. Place the drained sun-dried tomatoes and the entire 15-oz can of full-fat coconut milk into a blender or food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed.
7. Pour the blended sun-dried tomato and coconut milk sauce into the skillet with the chicken, onion, and garlic. Stir well to combine and bring the mixture to a gentle simmer over medium-low heat. Let it simmer for 4–6 minutes to thicken slightly and allow flavors to meld. Taste and add sea salt as needed.
8. Stir the 5 ounces of baby spinach into the simmering sauce. Cook for 1–2 minutes until the spinach is wilted and evenly incorporated.
9. Add the roasted spaghetti squash strands to the skillet. Gently fold the squash into the sauce so it becomes coated without breaking into mush. Cook for another 1–2 minutes to warm the squash through and let it absorb some sauce. Adjust seasoning with sea salt if necessary.
10. Serve immediately, dividing the Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach among plates or bowls. Add an optional sprinkle of cracked black pepper or torn fresh basil, if desired. Enjoy while warm.

Troubleshooting and tips

• If your coconut milk separates in the can, give it a good shake before measuring, or warm it slightly so it blends smoothly with the sun-dried tomatoes.
• To speed up the roasting step, pierce the spaghetti squash several times and microwave on high for 6–8 minutes before finishing in the oven, then roast for 20–25 minutes. This can cut total bake time while still producing good strands.
• For more color and brightness, finish with a squeeze of lemon juice or a few torn basil leaves—just a touch goes a long way.
• If you prefer more sauce, you can add another 1/4 cup of coconut milk or a splash of low-sodium broth while the sauce simmers.

Make-ahead and storage

This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of coconut milk or water if the sauce has thickened too much in the fridge. The spaghetti squash will hold its texture better if you warm it slowly.

Variations and swaps

• Vegetarian: Omit the chicken and add a can of white beans or cooked chickpeas for extra protein.
• Extra veggie: Stir in sautéed mushrooms, roasted bell peppers, or zucchini with the onions.
• Herbed twist: Add chopped fresh basil, parsley, or chives right before serving for a pop of freshness.
• Make it smoky: Swap half the paprika for smoked paprika for a deeper, smoky flavor.

Final thoughts

Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach is an adaptable, satisfying meal that bridges comfort food and lighter eating. It’s ideal for busy weeknights and makes a great leftover lunch. The combination of roasted squash, tender chicken, tangy sun-dried tomatoes, and silky coconut milk creates a memorable, cozy dish you’ll want to make again and again.

Ready to try it? Gather your ingredients, preheat that oven, and let the smell of roasted squash and savory sun-dried tomatoes fill your kitchen. This is one of those recipes that tastes like you worked all evening—without actually having to.