Go Back
Homemade Creamy Tuscan Spaghetti Squash (Paleo, Vegan) photo
Print Recipe Save it for later

Creamy Tuscan Spaghetti Squash (Paleo, Vegan)

A creamy, dairy-free Tuscan-style spaghetti squash with spinach, sun-dried tomatoes, and artichoke hearts.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 3 servings

Ingredients

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

Instructions

  • Roast the spaghetti squash according to your preferred method until tender; let cool slightly, then use a fork to scrape out the strands into a large bowl (about 3 cups).
  • Heat the coconut milk in a medium skillet over medium-high heat until it reaches a full boil.
  • Add the minced garlic to the skillet and sauté, stirring occasionally, until very fragrant, about 3 minutes.
  • Stir the spaghetti squash strands into the skillet with the coconut milk and garlic.
  • Add the baby spinach, cover the skillet, and cook until the spinach has wilted.
  • Remove the lid and stir in the sun-dried tomatoes, artichoke hearts, dried parsley, sea salt, and black pepper.
  • Continue cooking, stirring occasionally, for 2 to 3 minutes until the ingredients are well combined and the sauce has thickened; adjust seasoning if needed.
  • Serve warm alongside your preferred entrée or add a protein if desired.

Equipment

  • Baking Sheet
  • Knife
  • Spoon
  • Fork
  • Large Bowl
  • Medium Skillet

Notes

  • Roast the squash ahead to save time.
  • Use full-fat coconut milk for a richer sauce.
  • Drain sun-dried tomatoes well to avoid excess oil.
  • Adjust salt and pepper to taste.