Ingredients:
- 1 red bell pepper (cut into thin strips)
- 1 yellow bell pepper (cut into thin strips)
- 10 olives (halved )
Directions:
- Heat oil in a nonstick skillet over medium high heat and add eggplant and cook until almost soft.
- Bake spaghetti squash at 450°F for 1-2 hours until firm to the touch, let cool and then scoop out pulp.
- 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!).
- Add in spaghetti squash and cook for less than a minute (just enough to mix it in).
- Add olives and parsley: toss again & SERVE!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.68 Kcal (2121 kJ) | ||
| Calories from fat | 271.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.13g | 46% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1417.33mg | 59% | |
| Potassium | 654.9mg | 14% | |
| Total Carbs | 51.8g | 17% | |
| Sugars | 11.9g | 48% | |
| Dietary Fiber | 8.97g | 36% | |
| Protein | 11.7g | 23% | |
| Vitamin C | 65.7mg | 109% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.4mg | 147% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 111.2 Kcal (466 kJ) | ||
| Calories from fat | 59.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 46% | |
|---|---|---|---|
| Cholesterol | 14.43mg | 22% | |
| Sodium | 311.07mg | 59% | |
| Potassium | 143.73mg | 14% | |
| Total Carbs | 11.37g | 17% | |
| Sugars | 2.61g | 48% | |
| Dietary Fiber | 1.97g | 36% | |
| Protein | 2.57g | 23% | |
| Vitamin C | 14.4mg | 109% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 5.8mg | 147% | |
| Calcium | 17.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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