KALE PESTO SPAGHETTI SQUASH with LEMON PEPPER SHRIMP😍

When it’s 80 degrees outside, you don’t stay home meal prepping all day, you go to the beach and choose a recipe that’ll take you less time to make than picking out which bikini you’re gonna wear. This recipe is proof meal prepping doesn’t have to mean breaking out every pan in your kitchen and cooking all Sunday. If you make the spaghetti squash (lasts around 3 days cooked in your fridge) and pesto (lasts about a week) ahead of your week, it’ll literally take you less than 5 minutes to have a healthy dinner on the table - that’s a win 😍
Serves 4.

Ingredients:

For the Spaghetti Squash and Lemon Pepper Shrimp:

• 1 spaghetti squash

• 1 pound peeled and deveined uncooked shrimp

• 1 tsp lemon pepper

• 2 tbsps olive oil

• 1 tbsp avocado oil (or any other oil with a high smoke point: vegetable, canola, etc.)

For the Kale Pesto:

• 1 cup baby kale

• 2 cups fresh basil

• ½ cup toasted pine nuts (I used almonds - you can really use anything here, but pine nuts are most traditional for pesto)

• 2 cloves garlic

• Juice from 1 lemon

• ½ cup freshly grated parmesan (you can easily make this whole30 by omitting parm)

• ½ cup olive oil

• Pinch of salt and pepper

Directions:

For the Spaghetti Squash:

• Cook the spaghetti squash by making slits with a knife along the flesh. Microwave for 2 minutes to make it easier to cut.

• Cut in half lengthwise and scoop out the seeds.

• Drizzle with olive oil and season with salt and pepper.

• Roast at 450 degrees for 25-35 minutes depending on size.

For the Kale Pesto:

• Add basil, kale, nuts, garlic, lemon juice, parmesan, and some salt and pepper to a food processor or blender. Pulse a couple seconds until everything is a rough crumb like texture.

• With the motor running, slowly stream in about 1/2 cup olive oil.

• Once you’ve reached the right consistency, taste and adjust your seasonings.

For the Lemon Pepper Shrimp:

• In a bowl, mix shrimp with olive oil, lemon pepper, and a pinch of salt until well incorporated.

• Get a cast iron nice and hot and add in avocado oil.

• Sear shrimp on one side for about 2-3 minutes or until golden brown.

• Flip and immediately turn off the heat - the residual heat will cook the other side for one more minute.

• Mix your squash with your pesto and top with the lemon pepper shrimp 😋

Super easy and a staple when I know I’m gonna have a hectic week!