Adapted from Katheats.com and foodnetwork.com
1 Tbsp. EVOO
1 jar of spaghetti sauce (I used Chunky Ragu, Mama's Special Garden Sauce)
15-20 olives (black or green)
1 spaghetti squash, medium
2 Tbsp. margarine
1 Tbsp. Italian seasoning
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Preheat the oven to 400 degrees. Cut up and salt eggplant. Let it sit for 30 minutes to 1 hour. Rinse off the salt and dice. Dice zucchini. Spray baking sheet with cooking spray and put zucchini and eggplant on sheet. Sprinkle a little salt and pepper and bake for 26 minutes.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Cover and keep warm until ready to serve.
Heat tomato sauce in a saucepan. Place chopped olives in sauce.
Defrosted, peel and sear shrimp in a skillet with EVOO.
Layer spaghetti squash, eggplant and zucchini, shrimp, and tomato sauce in a bowl. Top with Parmesan and Romano cheese.