Creamy Tuscan Spaghetti Squash (Paleo, Vegan)

I’m so excited to share this Creamy Tuscan Spaghetti Squash (Paleo, Vegan) recipe with you — it’s light, satisfying, and built around roasted spaghetti squash strands tossed in a silky coconut-based sauce. Think tender strands that scoop up garlicky coconut cream, bright sun-dried tomatoes, tender artichoke hearts, and a handful of spinach for freshness. This dish feels indulgent without being heavy, and it comes together quickly once the squash is roasted. It’s a weeknight-friendly dinner that also makes a lovely meal prep option.

Why you’ll love this

• Comforting and creamy without dairy — the coconut milk gives body and richness.
• Vegetable-forward: spaghetti squash provides a naturally low-carb, nutrient-dense base.
• Fast once the squash is ready: the sauce takes just minutes to come together on the stove.
• Simple pantry ingredients with a fresh finish from spinach and garlic.

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

Equipment you’ll need

• Baking sheet and parchment or foil (for roasting the squash)
• Sharp knife and spoon (to prepare the squash)
• Large sauté pan or skillet
• Wooden spoon or spatula
• Measuring cups and spoons

Prep and cooking overview

Roast the spaghetti squash until fork-tender and the strands easily separate. While it’s roasting, prep your garlic, drain the sun-dried tomatoes, and open the artichoke hearts. The sauce cooks in a single skillet: a short sauté for garlic, then the coconut milk gets warmed and folded with the tomatoes, artichokes, and spinach. Toss the roasted squash into the sauce and finish with dried parsley, salt, and pepper.

Step-by-step instructions

1. Roast the squash: Preheat your oven to 400°F (200°C). Slice the 1 medium-sized spaghetti squash in half lengthwise, scoop out and discard the seeds, and place the halves cut-side down on a lined baking sheet. Roast until tender and easily shredded with a fork, about 35–45 minutes depending on the squash. When cool enough to handle, use a fork to scrape out the strands until you have about 3 cups. Set aside.
2. Prepare aromatics and canned ingredients: Mince 3 cloves garlic. Drain 1 cup sun-dried tomatoes and set them aside. Open and drain 1 cup artichoke hearts (if packed in water or oil, drain any excess).
3. Warm the coconut milk and cook the garlic: Place a large sauté pan over medium heat. Add the 3/4 cup full-fat canned coconut milk to the pan and warm gently—do not let it boil aggressively. Add the minced garlic to the warm coconut milk and cook for 1–2 minutes, stirring constantly, until the garlic becomes fragrant and softens. This releases the garlic flavor into the coconut milk without browning it.
4. Add sun-dried tomatoes and artichoke hearts: Stir the 1 cup sun-dried tomatoes and the 1 cup artichoke hearts into the coconut-garlic mixture. Allow the mixture to heat through and the flavors to meld, about 2–3 minutes. Use the back of your spoon to break up larger pieces of sun-dried tomato if needed.
5. Fold in the spinach: Add the 3 cups baby spinach to the pan in batches if necessary. Stir until the spinach wilts and becomes tender, which should take about 1–2 minutes.
6. Combine with spaghetti squash: Add the roasted spaghetti squash strands (about 3 cups) to the skillet. Gently toss and fold the squash into the coconut-based sauce so the strands become evenly coated. Warm everything together for 1–2 minutes so the squash soaks up the sauce.
7. Season to finish: Sprinkle in 1 tsp dried parsley, 1/2 tsp sea salt (adjust to taste), and 1/4 tsp black pepper. Stir once more to distribute the seasonings. Taste and adjust salt or pepper as needed.
8. Serve: Remove the pan from heat and divide the Creamy Tuscan Spaghetti Squash (Paleo, Vegan) among plates or bowls. Serve immediately while warm.

Troubleshooting and tips

• If your coconut milk separates, whisk it briefly over low heat to emulsify the sauce before adding the garlic.
• For deeper tomato flavor, chop half of the sun-dried tomatoes finely and leave the other half in larger pieces for texture.
• If you prefer a thicker sauce, simmer the coconut mixture a bit longer before adding the spinach and squash so excess moisture reduces.
• To speed up dinner on a busy night, roast the squash ahead of time and refrigerate the strands. Reheat briefly in the skillet with the sauce.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of coconut milk or water to loosen the sauce, or microwave in short intervals, stirring between bursts to prevent drying out.

Serving suggestions

This dish shines on its own, but you can elevate it with a few optional garnishes: a drizzle of extra coconut milk for gloss, a sprinkle of toasted pine nuts for crunch, or a squeeze of lemon for brightness. Pair it with a crisp green salad or roasted vegetables for a fuller meal.

A note on ingredients and swaps

The recipe is intentionally simple and pantry-friendly. If you don’t have artichoke hearts, chopped steamed zucchini would offer similar texture. If you prefer less coconut flavor, choose a mild, full-fat canned coconut milk and warm it gently so it integrates smoothly. Dried parsley adds a subtle herbiness, but a tablespoon of chopped fresh basil or parsley folded in at the end would be lovely if you have it on hand.

Final thoughts

This Creamy Tuscan Spaghetti Squash (Paleo, Vegan) recipe is one of those feel-good meals that’s bright, comforting, and easy to customize. Roasting the squash brings out a gentle sweetness, and the coconut milk creates a lusciously silky sauce that clings to every strand. Whether you’re cooking for weeknight comfort or serving friends who appreciate plant-forward dinners, this dish delivers all the Tuscan vibes without dairy.

Happy cooking—and don’t forget to taste and adjust the salt and pepper at the end so the flavors sing.