Roasted Garlic and Kale Spaghetti Squash with Shrimp
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!
Ingredients
- 1 Medium spaghetti squash roasted
- 2 Cup Kale
- 1 Tbsp Olive Oil
- 1/3 Cup Sun-dried tomatoes, drained
- 1/4 Cup Roasted pumpkin seeds
- 1 Bulb Garlic
- Salt & Pepper to taste
- 6 Spears Broccoli
- 1/2 Medium Zucchini
- 1/4 Medium Onion
- 12 Medium Shrimp
Instructions
- Roast the spaghetti squash according to the instructions linked in my blog above, along with the garlic. 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 15 minutes if desired.
- When the spaghetti squash and 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 chopped onion and shrimp for 1-2 minutes. Add all other chopped veggies and cover. Cook until kale has wilted, about 4 to 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 salt & pepper 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!