This healthy spaghetti squash recipe is served with a kale pesto and sautéed shrimp. It’s dairy-free, gluten-free, and high in fibre and protein. All you need are 10 ingredients!
LET'S MAKE IT
Cut + remove seeds from squash. Brush with olive oil, salt + pepper. Bake in oven 25-35 mins @ 400F.
Meanwhile, blend kale pesto ingredients in a food processor until smooth.
Scrape out "spaghetti" strands and mix with pesto. Top with sautéed shrimp and enjoy!