" Pasta" With Shrimp & Eggplant

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

• Ready In: 50 mins
• 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

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!