Shrimp, Eggplant + Zucchini Spaghetti Recipe

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Another great dinner! I was on my own tonight and really enjoyed cooking this meal. It got a little hectic at the end, but it was worth it!!

First I cut up a small eggplant and salted it over the sink. I let it sit for a good 30 minutes. This takes out the bitterness. Once ready, I rinsed off all the salt and cut into chunks on a baking sheet along with a medium zucchini and baked them both in the oven on 400* for 26 minutes with just a little salt and pepper.

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In the meantime, I reheated my pre-cooked spaghetti squash (6 oz), chopped up 5 bottled kalamata olives, drained some capers, and microwaved 1/2 a cup of jarred tomato sauce. I prefer to use crushed tomatoes (adding my own seasoning) than jarred sauce, but the husband had opened this emergency sauce and we had to use it up! At least it was one of the healthier ones without much sugar/salt. Lastly, I defrosted, peeled and seared 15 frozen shrimp in a skillet with 1/2 a tsp of EVOO.

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I like my shrimp to have a nice golden crust on them and the husband and I have had trouble with this in the past (because I never want to use a ton of oil). But tonight I made sure to place each shrimp down with tongs rather than just throwing them in and they sat there without moving for a good 3-4 minutes. They turned out PERFECT with a beautiful brown crust!!!

Then I just layered it all in a bowl…..

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Total dinner calories: 300 for that whole bowl!! Would have been nice with some Parmesan cheese but I didn’t feel like washing the grater afterwards. Of course whole wheat pasta is a great health food, but if you are craving lots of toppings, see how substituting spaghetti squash can get that “huge bowl of pasta” feeling without being super high in calorie? You could also do half pasta, half squash if you wanted to meet in the middle.

{ 8 comments… read them below or add one }

1 GIGI February 14, 2008 at 9:45 pm

WOAH! I LOVE THIS RECIPE!!!! This is totally my kind of meal!!! I can eat all of these ingredients! Spaghetti Squash has to be the best invented vegetable! ha ha!!!

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2 Sidi April 22, 2008 at 11:20 am

You are amaizing! Great mix-up.

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3 Kim Potter September 4, 2008 at 3:47 pm

I love zuccini, I love eggplant (fried) and I love shrimp – sounds and looks like a great dish. Thanks.

Can’t wait to try it.

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4 ri'chele March 20, 2009 at 1:00 pm

This is great! Thanks for the shrimp tech. That is what I have been missing with shrimp. I used your method for a shrimp caesar after trying this recipe. Yum!

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5 Baking 'n' Books March 6, 2011 at 9:22 am

Is that how I get rid of the bitterness? I could never “take” to Eggplant because of that taste…I could try this though.

Is this 1 serving by the way? I assume?

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6 Madeleine May 12, 2011 at 12:45 pm

That’s it! Just now I’ve come home with all these ingedients in my bag and voilà! here’s the perfect recipe for me, convenient with my diet! Looking at the photos is already watering my mouth.
International recipe-swap… I love the web.
Thank you, Kath!
: )

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7 Madeleine May 12, 2011 at 12:46 pm

P.S.: I’m in Germany.

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8 Megan March 13, 2013 at 11:27 pm

All your recipes look amazing but this one is right up my alley and looks too good! Thank you for the recipe, I can’t wait to try it out!! Wishing you well from Richmond!

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