Ingredients for 4 servings:
1. 2 tablespoons olive oil
2. 1 1/2 lbs eggplants (cut into 3/4 inch cubes)
3. 8 ounces spaghetti squash (pulp scooped out)
4. 1 red bell pepper (cut into thin strips)
5. 1 yellow bell pepper (cut into thin strips)
6. 1 medium red onion (thinly sliced)
7. 1 teaspoon oregano
8. 1 lb shrimp (peeled & deveined)
9. 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!
Enjoy your meal!