Roast the spaghetti squash using your preferred method (oven or Instant Pot). Once cooked and cool enough to handle, use a fork to scrape out the strands until you have about 3 cups; transfer them to a large bowl or 4-cup measuring cup.
Heat the canned coconut milk in a medium skillet over medium-high heat until it reaches a full boil.
Add the minced garlic to the skillet and sauté, stirring occasionally, until very fragrant, about 3 minutes.
Stir the spaghetti squash strands into the skillet to combine with the coconut milk and garlic.
Add the baby spinach, cover the skillet, and cook until the spinach wilts.
Uncover and stir in the drained sun-dried tomatoes, artichoke hearts, dried parsley, sea salt, and black pepper; continue cooking 2–3 minutes until the sauce thickens and all ingredients are heated through.
Taste and adjust seasoning if needed, then serve warm alongside your preferred entrée or add a protein if desired.
