About the Recipe
Creamy Tuscan Spaghetti Squash with sun-dried tomatoes, artichoke hearts and spinach makes for a flavorful healthy side dish or light dinner. Paleo, keto, low-carb, and vegan!
Make it as a meal prep recipe or for serving guests!
Ingredients
Ingredients
1 medium spaghetti squash roasted, about 3 cups
3/4 cup full-fat canned coconut milk
2 cloves garlic minced
2 cups baby spinach
1/3 cup sun-dried tomatoes drained
1/2 cup artichoke hearts
1 tsp dried parsley
1/2 tsp sea salt to taste
1/4 tsp black pepper
Preparation
Begin by roasting the spaghetti squash by following my instructions on How To Roast Spaghetti Squash or Instant Pot Spaghetti Squash.
Once the spaghetti squash has finished roasting and is cool enough to handle, use a fork to release the spaghetti strands and place them in a large bowl (or large 4-cup measuring cup if you have one).
Heat the coconut milk in a medium-sized skillet over medium-high heat until it comes to a full boil.
Add the garlic and sauté, stirring occasionally until garlic is very fragrant, about 3 minutes.
Add the spaghetti squash to the skillet and stir well. Add the baby spinach and cover. Cook until spinach has wilted.
Remove the lid and stir in the sun-dried tomatoes, artichoke hearts, dried parsley, sea salt and black pepper. Continue cooking another 2 to 3 minutes until all ingredients are well-combined and the sauce is nice and thick.
Serve alongside your favorite entrée, and enjoy! You can also add your favorite protein such as chicken breasts, rotisserie chicken, shrimp, or ground turkey to the meal.