Shrimp, Eggplant and Zucchini Low-calorie Spaghetti

Cut the eggplant in thick slices and salt it over the sink. Let it sit for a good 30 minutes.

Once ready, rinse off all the salt and cut the slices into chunks. Put on a baking sheet along with the zucchini. Season with just a lillt bit of salt and pepper. Bake them in the oven on 400F for 26 minutes.

In the meantime, reheat the spaghetti squash, chop up the Kalamata olives, drain some capers, and microwave the tomato sauce. Lastly, defrost, peel and sear the shrimp in a skillet with the olive oil.

Layer everything in a bowl, starting with the spaghetti squash strips, then adding all other ingredients.

You could add grated Parmesan cheese if you would like.