Ingredients for Pasta With Shrimp Eggplant
- 1 tablespoon olive oil
- 1 medium eggplant, diced
- 1 medium spaghetti squash, baked and flesh scooped out
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, chopped
- 1 teaspoon dried oregano
- 1 lb shrimp, peeled and deveined
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- salt to taste
- black pepper to taste
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How to Make Pasta With Shrimp Eggplant
- Preheat oven to 450°F (232°C). Halve the spaghetti squash, remove seeds, and place cut-side down on a baking sheet. Bake for 1-1.5 hours, or until easily pierced with a fork. Let cool slightly, then scoop out the flesh with a fork.
- While the squash bakes, heat olive oil in a large nonstick skillet over medium-high heat. Add the diced eggplant and cook, stirring occasionally, until softened (about 8-10 minutes).
- Add the chopped bell pepper and onion to the skillet. Cook until softened, about 5 minutes. Stir in the oregano.
- Add the shrimp to the skillet and cook until pink and opaque (about 3-5 minutes).
- Gently stir in the cooked spaghetti squash. Cook for 1 minute to heat through.
- Stir in the Kalamata olives and fresh parsley. Season with salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
8g
Carbs
7g
