Preheat oven to 350F
Spread out pecans and panko on a small rimmed baking sheet and toast on upper rack, tossing halfway through, until nights are slightly darkened and panko is golden, about 7-9 minutes
Let pecans/panko cool slightly and transfer to a small bowl. Stir in lemon zest, 1 tsp oil, and salt to taste. Set aside
Increase oven temperature to 400F. Peel and cut squash into 1 inch pieces and put on two baking sheets. Drizzle with 2 tbsp oil, then sprinkle with oregano, salt, and pepper, tossing to coat. Roast, tossing halfway through, until tender and browned in spots, about 25-20 minutes
While squash is cooking, cook spaghetti according to package directions until very al dente. Reserve 1.5 cups of pasta water before draining
Heat remaining 1 tbsp oil in a Dutch oven over medium. Cook garlic, stirring until tender but not browned (about 1 minute). Remove kale leaves from stems and break into smaller pieces with hands and then toss into the Dutch oven, stirring until it begins to wilt (about 2 minutes)
Add 1 cup pasta liquid to Dutch oven and cover, cooking about 4 minutes until kale is completely wilted
Uncover pot, add butter, and stir until melted
Add Parmesan and pasta and cook, tossing vigorously with tongs and adding more pasta cooking liquid as needed, until pasta is al dente and sauce coats pasta, about 2 minutes
Remove from heat and toss in squash, lemon juice, and parsley. Taste and season with salt and pepper as needed
Serve with pecan breadcrumbs on top