Things U Need

1 Medium Spaghetti Squash, halved lengthwise and seeded
1 TBS Olive Oil
1 Small Onion, chopped
1 Clove garlic, minced
1 1/2 Cups chopped tomatoes
1 Small eggplant,peeled and cubed
1/4 Cup stock (chicken or vegetable)
Optional: ( Spinach, Broccoli or Bok Choy)

Directions

1. Pre heat oven 350 degrees, lightly grease a baking sheet.
2. Place spaghetti squash cut side down on the baking sheet, bake 25-30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool.
3. Mean while, heat oil in a skillet over medium heat, Saute eggplant until tender, add onions, garlic saute 2-3 minutes, stir in tomatoes add stock and simmer 5-6 minutes.
4. Use a fork to scoop the stringy pulp from squash, add to tomato mixture, toss and serve warm.
Enjoy at your place!