" PASTA" WITH SHRIMP & EGGPLANT

Provided by GG 38966

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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2 tablespoons olive oil
1 1/2 lbs eggplants (cut into 3/4 inch cubes)
8 ounces spaghetti squash (pulp scooped out)
1 red bell pepper (cut into thin strips)
1 yellow bell pepper (cut into thin strips)
1 medium red onion (thinly sliced)
1 teaspoon oregano
1 lb shrimp (peeled & deveined)
10 olives (halved)

Steps:

Heat oil in a nonstick skillet over medium high heat and add eggplant and cook until almost soft.
Bake spaghetti squash at 450°F for 1-2 hours until firm to the touch, let cool and then scoop out pulp.
Add peppers, onions and oregano to eggplant and sauté until tender. Stir in shrimp; cover and steam, stirring every so often (keep an EYE ON IT!).
Add in spaghetti squash and cook for less than a minute (just enough to mix it in).
Add olives and parsley: toss again & SERVE!

Nutrition Facts : Calories 283.5, Fat 10.8, SaturatedFat 1.6, Cholesterol 172.8, Sodium 279.8, Carbohydrate 22.9, Fiber 7.6, Sugar 6.4, Protein 26.3