Ingredients:
– 1 medium-sized roasted spaghetti squash (yields about 3 cups)
– 3/4 cup full-fat canned coconut milk
– 2 cloves garlic, minced
– 2 cups baby spinach
– 1/3 cup drained sun-dried tomatoes
– 1/2 cup artichoke hearts
– 1 teaspoon dried parsley
– 1/2 teaspoon sea salt (adjust to taste)
– 1/4 teaspoon black pepper
Instructions:
1. Begin by roasting the spaghetti squash according to your preferred method, whether it’s in the oven or using an Instant Pot. Once roasted, allow it to cool slightly. Use a fork to release the spaghetti-like strands into a large bowl or a 4-cup measuring cup.
2. In a medium-sized skillet over medium-high heat, bring the coconut milk to a boil.
3. Add the minced garlic to the skillet and sauté for about 3 minutes until the garlic becomes fragrant.
4. Add the spaghetti squash to the skillet and stir thoroughly. Introduce the baby spinach, cover, and cook until the spinach wilts.
5. Uncover the skillet and mix in the sun-dried tomatoes, artichoke hearts, dried parsley, sea salt, and black pepper. Cook for an additional 2 to 3 minutes until all ingredients meld together, creating a thick and flavorful sauce.
6. Serve this delectable Creamy Vegan Tuscan Spaghetti Squash alongside your preferred main course. Feel free to add your favorite protein such as chicken breasts, rotisserie chicken, shrimp, or ground turkey for an extra boost of flavor and substance.
Enjoy this delightful and wholesome dish!