" Pasta" With Shrimp & Eggplant

Name: " Pasta" With Shrimp & Eggplant
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by GG 38966

"A nice low carb way to feel like you are eating pasta!"

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Ready In:: 50mins
Ingredients:: 9
Serves:: 4

ingredients

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)

directions

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!