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Spray pan with cooking spray and sauté onions until tender
Add garlic and squash. Cook squash for 10-15 minutes until soft. If you need to, add a few tbsp of water to steam the squash.
Remove mixture from heat and set aside in a serving bowl.
Sauté shrimp in olive oil and season with a few shakes of crushed red pepper.
When cooked through, add squash mixture, kale and fresh lemon to the pan with the shrimp. Cook until kale wilts. Sprinkle with Salt and pepper.