'Tis the season of summer squash, and I wanted to make something with bright flavours and fresh ingredients. I decided to make this Meditereanean-inspired spaghetti squash dish, hoping that it would give me some of the enjoyment of spaghetti pasta, by combining it with flavours from the region like extra virgin olive oil, tomatoes, garlic, olives and fresh basil. The result was a light, summery dish with fresh flavours that truly embrace the summer season.

Keto Mediterranean Canned Mackerel Spaghetti Squash Recipe



  1. Preheat your oven to 425F. Cut squash in half lengthwise and scoop out seeds and string. Place face down on a foil lined baking sheet. Rub avocado oil over the inside of each of the squash halves and then place them on a baking tray. Sprinkle with salt and pepper. Bake in the oven for approximately 35-45 minutes or until the centre of the squash is tender. Remove the squash from the oven and using a fork, scrape out of the inside of the squash horizontally to get noodle strands. Allow to fully cool.

  2. Heat a large skillet over medium heat. Add garlic and sauté for a couple minutes. Add bell peppers, tomatoes, and olives. Sauté for around 10 minutes or until veggies are tender, seasoning with salt and pepper to taste. Stir in mackerel and heat through.

  3. Add spaghetti squash to the pan of veggies and cook and toss for until fully incorporated. Remove pan from heat. Serve in pasta bowls, topped with fresh basil, lemon widgets, and any additional garnishes you enjoy. Season with flaky sea salt and freshly ground black pepper to taste. Serve hot.

Did you make this keto Mediterranean canned mackerel spaghetti squash recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)