4 spaghetti eggplant squash shrimp Recipes

fish stock, peeled uncooked deveined shrimp, spaghetti or 1/4 cup linguine, unsalted butter

extra virgin olive oil, onion, chopped, garlic cloves, finely chopped, butternut squash, peeled, seeded , and cut into 1/2-inch pieces (about 5 cups), japanese eggplants, cut into 1-inch cubes, dried rosemary, crumbled, chopped fresh thyme leave, dry white wine, fish stock (or vegetable broth), uncooked large shrimp, peeled and deveined, salt and pepper, fresh spaghetti (i used dry) or 17 1/2 oz linguine (i used dry), unsalted butter

olive oil, eggplants (cut into 3/4 inch cubes ), spaghetti squash (pulp scooped out), red bell pepper (cut into thin strips), yellow bell pepper (cut into thin strips), red onion (thinly sliced ), oregano, shrimp (peeled & deveined ), olives (halved )