Shrimp, Eggplant and Zucchini Low-calorie Spaghetti
Tara Daigle
ingredients
- 1 small eggplant
- 1 medium zucchini, cut in chuncks
- Salt and pepper for seasoning
- 1 6oz pre-cooked spaghetti squash, cut in spaghetti strips (with a fork)
- 5 bottled kalamata olives
- Capers, to taste
- 1/2 a cup of jarred tomato sauce
- 15 frozen shrimp
- 1/2 a tsp of Extra Virgin Olive Oil
directions
- 1
Cut the eggplant in thick slices and salt it over the sink. Let it sit for a good 30 minutes.
- 2
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.
- 3
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.
- 4
Layer everything in a bowl, starting with the spaghetti squash strips, then adding all other ingredients.
- 5
You could add grated Parmesan cheese if you would like.
notes
Kath prefers to use crushed tomatoes (adding my own seasoning) than jarred sauce
Source: Kath Eats Real Food blog
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