Ingredients

The following ingredients have 4 Servings
  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 avocados (peeled and pitted)
  • 4 tbsp fresh lime juice
  • 2 cloves garlic (minced)
  • ½ cup red onion (diced)
  • 1 serrano chili (seeded and chopped)
  • 1 jalapeño (seeded and chopped)
  • ¼ cup fresh cilantro
  • 2 tbsp avocado oil (or olive oil)
  • 2 oz diced green chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • ¼ cup water or chicken broth
  • 1 lb shrimp (peeled & deveined)
  • 2 garlic cloves (minced)
  • 3 tbsp coconut aminos
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • ½ tsp red pepper flakes
  • 2 tsp olive oil

Instruction

  • Preheat the oven to 400°F.
  • Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
  • Place the squash cut side down on a baking sheet and roast in the oven for 45 minutes.
  • While the spaghetti squash is roasting, make the green chili avocado sauce by adding all of the ingredients to a blender or food processor and blend into a puree.
  • Next, prepare the shrimp by placing the minced garlic, coconut aminos, chili powder, lime juice, red pepper flakes and 2 tsp olive oil in a medium bowl, whisk to combine.
  • Add the shrimp to the marinade and toss to coat.
  • Place in the refrigerator and marinate for 15-20 minutes.
  • Once the spaghetti squash is done roasting, remove it from the oven and pull the spaghetti squash “noodles” out of the shell.
  • Toss with half of the green chili avocado sauce.
  • Remove the shrimp from the marinade and place on a grill or skillet on the stovetop over medium heat.
  • Cook for 3 minutes per side.
  • Place the shrimp on top of the spaghetti squash and drizzle with additional green chili avocado sauce.