Name: Artichoke & Sun-Dried Tomato Spaghetti Squash Pasta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 Servings
Ingredients: 1 medium spaghetti squash, roasted (about 4 to 5 cups); 2 teaspoons olive oil; 2 garlic cloves, minced; 1½ cups canned coconut milk; 2 packed cups of cleaned baby spinach; ½ cup sun-dried tomatoes, drained and patted dry with paper towel; ½ cup canned artichoke heart quarters, drained and patted dry with paper towel; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons fresh, chiffonade-cut basil; A pinch of red pepper flakes, to taste; ¼ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon ground black pepper

Mains

Artichoke & Sun-Dried Tomato Spaghetti Squash Pasta

Author: Mary DiSomma

Having grown up in an Italian-American family, I love artichokes and sun-dried tomatoes - a nod to Tuscany. Both veggies make a perfect addition to this dish. It’s reminiscent of summery pastas, yet still warming and hearty. Do try making this at home. It’s tasty and nutritious!

This is a gluten-free and vegan pasta recipe that doesn’t make any flavor sacrifices. The combination of spaghetti squash with artichokes and sun-dried tomatoes results in a mildly sweet flavor, and the coconut milk adds a touch of classic creaminess that makes good pasta so irresistible.

This recipe is also perfect any time of year because it uses preserved spring veggies like sun-dried tomatoes and canned artichokes. It’s cozy and comfortable, but with a burst of freshness that you’d expect from a spring harvest dish. Yum!

Artichoke & Sun-Dried Tomato Spaghetti Squash Pasta

Ingredient Tips

Spaghetti squash is a great substitute for regular pasta noodles, whether you’re trying to avoid gluten or eggs used in traditional pasta, or simply want something other than wheat noodles. So if you’re wondering “What’s a good substitute for spaghetti?” or “Is spaghetti squash really as good as pasta?” you’re in the right place. Just because we’re swapping out pasta for squash does not mean we’re sacrificing flavor. This dish is full of flavor—that’s why I love it so much!

A gluten-free and vegan pasta recipe that doesn’t make any flavor sacrifices is a rare treat. The combination of spaghetti squash with artichokes and sun-dried tomatoes results in a mildly sweet flavor, and the coconut milk adds a touch of classic creaminess that makes good pasta so irresistible.

This recipe is also perfect for the winter months because it uses preserved spring veggies like sun-dried tomatoes and canned artichokes. It’s cozy and comfortable, but with a burst of freshness that you’d expect from a spring harvest dish. Yum!

Preparation + Preservation Tips

Cooking spaghetti squash is very easy. You can cook spaghetti squash in the oven, or you can cook it in the microwave. Both ways work great! Once it’s cooked, use a fork to scrape the squash out of its shell. It should come out in nice long tendrils that look just like spaghetti!

Check out my article on How to Pre-Cook Spaghetti Squash for detailed instructions on both methods and more ideas for delicious dishes that use spaghetti squash as their main ingredient!

Extra Tips

I’ve got you covered.Interested in more nutritious gluten-free recipes that don’t skimp on flavor? Here are some of my go-to’s:

Gluten-Free Chicken Alfredo Stuffed Spaghetti Squash➝

Vegan, Gluten-Free Cauliflower Tabbouleh Salad with Homemade Cauliflower Rice➝

Gluten-Free Fall Vegetable Casserole Recipe with Vegan Variation➝

Mary’s Super-Easy Gluten-free Crunchy Asian Coleslaw➝

Terri’s Gluten-free Vegan Apricot Almond Granola Bars➝

Wintry Gluten-free White Bean and Ham Soup➝

Vegetarian Gluten-free Potato Corn Chowder➝

Gluten-free Dairy-free Vegan Chickpea Chocolate Chip Cookie➝

Baked Ratatouille in a Cast Iron Skillet➝

Easy Low Carb Keto-Friendly Chocolate Amaretti Cookies➝