Spaghetti Squash, Butternut Squash, and Kale Pesto with Shrimp | Recipes | Audrey Laurelton RDN | Wh

Ingredients

• 1 spaghetti squash
• 2 cups butternut squash, peeled, seeded, and cut into 1” chunks
• 1 tablespoon, plus extra for drizzling, extra virgin olive oil
• Salt and pepper
• 1 lb. shrimp, peeled and deveined, tails removed
• Kale and Pepita Pesto
• 1 clove garlic
• 1 cup of curly kale, stems removed
• 1/8 cup pepitas, toasted
• ¼ cup freshly grated Parmesan cheese
• ½ lemon, zested and juiced
• 1/8 teaspoon sea salt
• ¼ cup extra virgin olive oil