Shrimp, Eggplant + Zucchini Spaghetti

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Kath Eats Real Food


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a small eggplant

medium zucchini

salt and pepper

pre-cooked spaghetti squash (6 oz)

chopped up 5 bottled kalamata olives


1/2 a cup of jarred tomato sauce

15 frozen shrimp

1/2 a tsp of EVOO

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