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overhead photo of two halves of roasted spaghetti squash topped with pesto and shrimp on a parchment-linked baking sheet

Spaghetti Squash With Kale Pesto & Shrimp

This healthy spaghetti squash recipe is served with a kale miso pesto and sautéed shrimp. It's dairy-free, gluten-free, and high in fibre and protein. All you need is 10 ingredients!
Cuisine Mediterranean
Keyword kale, pesto, shrimp, spaghetti squash
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 2


  • 1 med-small spaghetti squash
  • 1 Tbsp olive oil (divided)
  • Approx. 16 med-large shrimp, thawed, peeled + deveined
  • Salt + pepper, to taste

Miso Kale Pesto:

  • 2 cups kale, stems removed
  • 2 cloves garlic
  • 1/3 cup nutritional yeast (could use parmesan if preferred)
  • 1 tsp miso paste
  • 1/4 cup hemp seeds (can use any nut/seed)
  • 3 Tbsp olive oil
  • 3 Tbsp water
  • Salt + pepper, to taste


  • Preheat oven to 400F. Line a baking sheet with parchment paper.
  • Cut spaghetti squash in half lengthwise and remove seeds. Brush insides of squash with 2 tsp olive oil and sprinkle with salt + pepper.
  • Place spaghetti squash face-side down on baking sheet and bake in oven for 25-35 minutes, depending on size of squash.
  • Meanwhile, make pesto by combining all pesto ingredients into a food processor. Blend until smooth and set aside.
  • Then, heat a large pan over medium-high and add remaining 1 tsp of olive oil. Cook shrimp 1-2 minutes per side, until pink. Remove from heat.
  • When spaghetti squash is cooked, remove from oven and let cool for a few minutes. With a fork, scrape out the flesh of the squash into spaghetti-like strands. Top with pesto and shrimp and enjoy!


*LEFTOVERS: Leftover spaghetti squash can be stored in airtight containers for a meal prep/make ahead option. They’ll keep for about 3-5 days and can easily be reheated in the microwave.
  • You don't need to use this particular kale pesto recipe. I have another recipe for a basil and hemp seed pesto that would work perfectly. Otherwise, you are more than welcome to use store-bought pesto!
  • For a vegan version, you can omit the shrimp and instead serve the pesto spaghetti squash alongside a vegan protein source. The pesto is already dairy-free.
  • Likewise, you could serve the pesto spaghetti squash alongside any animal protein too, like chicken or baked salmon.
  • Feel free to add in some other veggies here if you'd like. Sautéed cherry tomatoes, zucchini slices, or broccoli could work well!
  • If you want to serve this kale pesto and shrimp with regular pasta or zucchini noodles, you can do that too!