Vegan Creamy Tuscan Spaghetti Squash
This vibrant plant-based dish transforms roasted spaghetti squash into a satisfying main or side with rich coconut milk, wilted spinach, sun-dried tomatoes, and tender artichoke hearts. The creamy sauce mimics traditional Tuscan flavors while keeping things light and nutritious. Perfect as a standalone meal or paired with your favorite protein for a complete dinner that's both comforting and fresh.
Ingredients
- 1 medium spaghetti squash, roasted, about 3 cupszucchini noodles1:1low-carb
different texture
- ¾ cup full-fat canned coconut milk
- 2 cloves garlic, minced
- 2 cups baby spinach
- ⅓ cup sun-dried tomatoes, drainedcherry tomatoes1:1fresh
less intense flavor
- ½ cup artichoke hearts
- 1 tsp dried parsley
- ½ tsp sea salt, to taste
- ¼ tsp black pepper
Instructions
- 1
Roast the spaghetti squash until tender
- 2
Use a fork to release the spaghetti strands and place in a large bowl
- 3
Heat coconut milk in a medium-sized skillet over medium-high heat until it comes to a full boil
- 4
Add garlic and sauté, stirring occasionally until very fragrant
- 5
Add spaghetti squash to the skillet and stir well
- 6
Add baby spinach and cover, cook until spinach has wilted
- 7
Remove lid and stir in sun-dried tomatoes, artichoke hearts, dried parsley, sea salt and black pepper
- 8
Continue cooking until all ingredients are well-combined and sauce is thick
- 9
Serve alongside your favorite entrée
Tips
For extra richness, use the thick cream from the top of chilled coconut milk cans.
Add proteins like chicken, shrimp, or ground turkey to make this a complete meal.
Make sure to drain sun-dried tomatoes well to prevent the dish from becoming too oily.
Good to Know
Refrigerate for up to 3 days in an airtight container
Roast spaghetti squash up to 2 days ahead and refrigerate
Serve hot as a side dish or add protein for a main course
Common Mistakes
Don't overcook the spinach to avoid it becoming mushy
Drain sun-dried tomatoes well to prevent excess oil
Substitutions
Dairy-Free Swaps
General Alternatives
different texture
FAQ
Can I use frozen spinach instead of fresh?
Yes, use about 1 cup thawed and drained frozen spinach. Squeeze out excess water before adding to prevent watery sauce.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in microwave or skillet with a splash of coconut milk.
Can I make this ahead of time?
Yes, roast the spaghetti squash up to 2 days ahead. The complete dish can be made 1 day ahead and reheated before serving.