Pasta With Shrimp & Eggplant |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A nice low carb way to feel like you are eating pasta! 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:
1. Heat oil in a nonstick skillet over medium high heat and add eggplant and cook until almost soft.
2. Bake spaghetti squash at 450°F for 1-2 hours until firm to the touch, let cool and then scoop out pulp.
3. 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!).
4. Add in spaghetti squash and cook for less than a minute (just enough to mix it in).
5. Add olives and parsley: toss again & SERVE!
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