In a shallow skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 3-5 minutes until softened. Add eggplant and cook for 5 minutes more.
Add the artichoke hearts, tomato purée, tomato paste, if using, olives, basil, oregano, capers, salt and pepper to taste, then stir until well combined. Cook for another 5-8 minutes or until the sauce reaches the desired thickness.
Add the cooked spaghetti squash to the sauce, or serve the sauce over the squash. Top with grated parmesan and parsley, if desired. Enjoy!
Recipe from She Does Keto by Gigi Ashworth.
Zucchini or hearts of palm noodles may be substituted for the spaghetti squash.
This recipe is great for meal prep, and the sauce is freezer friendly.
Make this meal vegan by omitting the parmesan cheese. For added protein, serve with fish or chicken.