Roasted garlic and kale spaghetti squash with sun-dried tomatoes, broccoli, zucchini, onion, shrimp and pumpkin seeds makes for a comforting, low-carb meal requiring only a few main ingredients! Not to mention the recipe is simple to prepare!

This recipe is packed full of vitamins and minerals from the spaghetti squash, onion, kale, broccoli & zucchini, a boost of flavor from the sun-dried tomatoes and roasted garlic, and some protein and crunch from the shrimp and pumpkin seeds. With only a few ingredients its hard to believe it tastes SO good.

How to Make Roasted Garlic Kale Spaghetti Squash

Begin by roasting the spaghetti squash and garlic. If you’re new to roasting spaghetti squash, simply follow my tutorial on How to Roast Spaghetti Squash.

To roast garlic, cut the top off, of the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the spaghetti squash for the whole duration of roasting. Roast the pumpkin seeds for 10 minutes if desired.
When the spaghetti squash, garlic, and pumpkin seeds have finished roasting, allow them to cool enough to handle.

Once cool, use a fork to release the strands of spaghetti squash and place in a large bowl. Peel the garlic cloves, give them a rough chop, and transfer them to the bowl with the spaghetti squash.

Heat the olive oil in a large skillet over medium heat and add the onion and shrimp, cook for 1-2 minutes, then add in the chopped kale, broccoli, & zucchini. Cover and cook until kale has wilted, about 4-5 minutes. Add the sun-dried tomatoes, along with the spaghetti squash, roasted garlic, and pumpkin seeds.

Continue cooking and stirring until all of the ingredients are well-combined and heated through.

Add sea salt and pepper to taste and taste the spaghetti squash for flavor. If desired, drizzle a couple tablespoons of lemon juice over the spaghetti squash for added citrusy flavor. Serve and enjoy!

How Many People Does This Serve?

Spaghetti squash vary in size substantially, so the amount of food you end up with is largely determined by the size of the squash. When I make this recipe, I choose a medium-sized spaghetti squash (about 5 to 6 pounds). If you purchase a larger spaghetti squash, you may want to increase the portions of garlic and/or sun-dried tomatoes to ensure the meal is flavorful.

Using a 5 – 6-pound squash, this recipe will feed two people comfortably. Or if you’re me, it will feed you twice in one day…lunch + dinner.

Turn it Into a Meal Prep Recipe

While roasting spaghetti squash is a bit of a time commitment, it can easily be done up to 4 to 5 days ahead of time, making the preparation process a little easier. In addition, you can roast the garlic up to 5 days in advance and simply assemble the remainder of the recipe when you’re ready to eat.

Options for Adaptations

Add your favorite homemade or store-bought pesto sauce for even more flavor! I like using my classic Basil Pesto Sauce Recipe.
If you prefer fresh cherry tomatoes over sun-dried tomatoes, feel free to swap them out!
Use Swiss chard or spinach in place of kale.
Replace the roasted pumpkin seeds with walnuts, almonds, pecans, cashews, pine nuts, or pistachios, or go nut-free.
Make this a meat-lover’s dish by adding grilled or rotisserie chicken.
To make this recipe vegetarian but add a protein boost, add chickpeas or a sunny-side up egg.
For some citrusy flavor, add a couple tablespoons of fresh lemon juice and/or lemon zest.
For an extra kick add in half a jalapeno or some chili flakes

Comment below if you give this one a try and let me know what you think.