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keto spaghetti squash on white plate with basil and fork

Keto Mediterranean Spaghetti

Keto Mediterranean Spaghetti is an easy keto spaghetti recipe with spaghetti squash and a mediterranean veggie pasta sauce.  It's healthy comfort food!

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  • 3 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup diced eggplant
  • 2 whole artichoke hearts quartered
  • 7.5 ounces tomato purée
  • 2 ounces tomato paste optional if you like a thicker sauce
  • 1/2 cup olives pitted and coarsely chopped
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon dried oregano
  • 3 tablespoons capers
  • 16 ounces cooked spaghetti squash
  • Grated parmesan for serving (optional)
  • Chopped parsley for serving (optional)


  • Cook the spaghetti squash using one of the methods from my post How to Cook Spaghetti Squash.
  • 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.


Serving: 2g, Calories: 430kcal, Carbohydrates: 40g, Protein: 9g, Fat: 26g, Fiber: 12g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!