Bright, creamy, and totally satisfying, this Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach is a weeknight savior that feels a little indulgent and a lot flavorful. Roasted spaghetti squash provides a light, noodle-like base while a luxuriously simple sauce of full-fat coconut milk and sun-dried tomatoes clings to juicy pieces of chicken and tender baby spinach. It’s an easy recipe to pull together, and the contrast of sweet squash, tangy tomatoes, and savory paprika-seasoned chicken keeps every bite interesting.

This dish is written so you can follow each step with confidence. The ingredient list below is the single source of truth for names and amounts. If you’re cooking straight from this page, everything you need is here—prepped, roasted, sautéed, and finished in just a few tidy stages.

Ingredients

1 medium-sized spaghetti squash, roasted
1 cup red onion or yellow onion, chopped
1 pound boneless skinless chicken breast, chopped
4 cloves garlic, minced
2 tsp paprika
¼ tsp red pepper flakes, optional
1 (15-oz) can full-fat coconut milk
1 (8-oz) jar sun-dried tomatoes, drained
5 ounces baby spinach
Sea salt to taste

Why this combination works

Spaghetti squash offers a lighter alternative to traditional pasta, but it still gives you that satisfying, fork-twirling texture. Using full-fat coconut milk creates a creamy, rounded sauce without dairy—its richness pairs beautifully with the umami of sun-dried tomatoes. Paprika seasons the chicken with a warm, smoky note, while a pinch of red pepper flakes (optional) adds a gentle heat that balances the sweet squash and the tangy tomatoes. Fresh baby spinach wilts into the sauce at the end, adding color, nutrients, and a soft textural contrast.

Equipment

Baking sheet
Sharp knife and cutting board
Large skillet or frying pan
Spoon or fork for shredding the roasted squash
Measuring spoons and cups

Prep at a glance

Roast the spaghetti squash ahead of time or while you prep other ingredients.
Chop the onion and chicken, mince the garlic, and drain the sun-dried tomatoes.
Measure out the coconut milk, paprika, and red pepper flakes so everything is ready to go when you start cooking.

Step-by-step Instructions

The directions below rewrite the original steps into clear, sequential actions. Follow them as written and rely on the ingredient list for the exact amounts.

Roast the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the 1 medium-sized spaghetti squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast until the flesh is tender and easily shreds with a fork, about 35–45 minutes depending on size. When cool enough to handle, use a fork to scrape the flesh into noodle-like strands and set aside on a plate or in a large bowl.
Prepare aromatics and chicken: While the squash is roasting (or during the last 10–15 minutes of roast time), heat a large skillet over medium heat. Add a glug of neutral oil if you like, then add 1 cup chopped red onion or yellow onion. Sauté until the onion is soft and translucent, about 4–6 minutes. Add 4 cloves minced garlic and cook for another 30–60 seconds until fragrant.
Cook the chicken: Add 1 pound chopped boneless skinless chicken breast to the skillet with the softened onion and garlic. Sprinkle 2 tsp paprika and ¼ tsp red pepper flakes (use the flakes only if you want a touch of heat). Stir to coat the chicken pieces in the spices, then cook, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center—about 6–8 minutes depending on the size of the pieces. Season lightly with sea salt to taste while the chicken finishes cooking.
Add the coconut milk and sun-dried tomatoes: Pour in 1 (15-oz) can full-fat coconut milk and add the drained contents of 1 (8-oz) jar sun-dried tomatoes to the skillet. Reduce the heat to medium-low and stir to combine, breaking larger sun-dried tomato pieces into smaller bite-sized bits as needed. Allow the sauce to come to a gentle simmer and cook for 3–5 minutes so the flavors blend and the sauce slightly thickens. Taste and adjust salt if necessary.
Finish with spinach: Add 5 ounces baby spinach to the skillet in batches, stirring until each batch wilts into the sauce. This should take 1–2 minutes per addition. Once all the spinach is incorporated and tender, give the sauce one final stir to ensure everything is evenly coated.
Toss with roasted spaghetti squash: Add the roasted spaghetti squash strands to the skillet and gently fold them into the creamy tomato and chicken mixture, allowing the squash to warm through and soak up the sauce for a minute or two. Taste and add sea salt as needed.
Serve: Serve the Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach straight from the skillet or transfer to a serving platter. This dish is best enjoyed hot. If desired, garnish with an extra drizzle of coconut milk, a sprinkle of paprika, or a few torn sun-dried tomato pieces for color.

Tips for success

Roast the squash cut-side down so the flesh steams slightly and becomes tender. A longer roast yields softer strands; check at 35 minutes and add time if needed.
Chop the chicken into even-sized pieces so they cook uniformly. Small, bite-sized pieces will cook faster and absorb more of the sauce.
If your sun-dried tomatoes are packed in oil and you prefer less oil, drain them well and blot with paper towels before adding.
Full-fat coconut milk provides the creamiest texture—shake the can well before opening and stir any separated solids back into the liquid.
Adjust heat with the optional ¼ tsp red pepper flakes; you can omit them entirely if you prefer no spice.
For a brighter finish, add a squeeze of lemon or a sprinkle of chopped fresh herbs (parsley or basil) just before serving if you like a fresh contrast.

Make-ahead and storage

You can roast the spaghetti squash up to two days ahead and store it in an airtight container in the refrigerator. Cook the chicken and sauce, then assemble with the squash just before serving for the best texture. Leftovers keep in the refrigerator for 3–4 days; reheat gently on the stovetop over low heat, adding a splash of coconut milk or water if the sauce has thickened too much.

Serving ideas

This dish stands on its own as a complete meal, but you can also serve it alongside a simple green salad or warm, crusty bread if you want to add a bit more to the plate. It pairs well with light, crisp sides that won’t overpower the creamy tomato sauce.

Flavor variations

Make it smoky: Add a pinch of smoked paprika in place of or in addition to the 2 tsp paprika for a deeper, smoky flavor.
Herb-forward: Stir in chopped fresh basil or parsley right before serving for a vibrant herbal lift.
Extra veg: Add sliced mushrooms or halved cherry tomatoes when you add the sun-dried tomatoes to bulk up the vegetable component.

Nutrition notes

This recipe balances lean protein from chopped chicken breast with the nutrient-rich vegetables of spaghetti squash and baby spinach. Full-fat coconut milk adds calories and richness, so the dish feels indulgent while still getting vegetables front and center. Swap to light coconut milk if you want fewer calories, but expect a thinner sauce.

Common questions

Can I use precooked chicken? Yes. If using precooked chicken, add it when you add the coconut milk and sun-dried tomatoes, and simmer just until heated through so the chicken doesn’t dry out.

What if my spaghetti squash is watery? Let roasted squash cool slightly and scrape out the strands, then place them on paper towels and gently pat to remove excess moisture before adding to the sauce. This helps the sauce cling rather than dilute.

Can I make this dairy-free? The recipe is dairy-free as written because it uses full-fat coconut milk instead of dairy cream.

Final notes

This Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach is a balanced, flavorful meal that’s easy enough for a weeknight and pretty enough for company. The method is straightforward: roast the squash, sauté the aromatics, cook the chicken with paprika, simmer with coconut milk and sun-dried tomatoes, wilt in spinach, then fold in the tender spaghetti squash strands. Follow the ingredient list exactly for quantities, and use the step-by-step directions to keep the process smooth. Enjoy the warm, creamy sauce and the bright pops of tomato and greens—this recipe makes comfort food feel fresh.

Creamy Sun-Dried Tomato Spaghetti Squash with Chicken and Spinach

A creamy, savory spaghetti squash dinner with sun-dried tomatoes, tender chicken, and wilted spinach.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 3 servings

Ingredients Equipment Method Notes

Ingredients

1 medium spaghetti squash roasted
1 cup red or yellow onion chopped
1 lb boneless skinless chicken breast chopped
4 cloves garlic minced
2 tsp paprika
1/4 tsp red pepper flakes optional
1 (15-oz) can full-fat coconut milk
1 (8-oz) jar sun-dried tomatoes drained
5 oz baby spinach
sea salt to taste
1-2 Tbsp olive oil or avocado oil for coating squash halves

Equipment

Baking Sheet
Sharp Knife
Spoon
12-inch skillet
Spatula or tongs
lid for skillet

Method

Preheat the oven to 375°F (190°C). Trim the ends of the spaghetti squash and cut it in half lengthwise (hot dog style). Use a spoon to scoop out and discard the seeds.
Brush or rub 1–2 tablespoons oil onto the cut flesh of each squash half and sprinkle with sea salt. Place cut-side down on a baking sheet and roast on the center rack for 40–55 minutes, until the flesh is tender and easily separates into strands; 35–40 minutes for al dente, 45–55 minutes for softer strands.
While the squash roasts, heat 1–2 tablespoons oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the chopped chicken and minced garlic to the skillet in an even layer. Cook 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
Stir in the paprika and red pepper flakes (if using), then add the canned coconut milk and drained sun-dried tomatoes. Bring to a boil, then simmer, stirring occasionally, until the sauce thickens to a creamy, alfredo-like consistency, about 10–15 minutes.
Add the baby spinach to the skillet and cover for 2–3 minutes, until wilted. Stir the wilted spinach into the sauce.
When the squash is cool enough to handle, use a fork to scrape out the spaghetti-like strands and transfer them to the skillet. Toss gently to coat the squash strands with the sauce. Taste and adjust sea salt and add a squeeze of lemon juice if desired.
Serve in bowls and enjoy.