This delicious Whole30 recipe combines roasted spaghetti squash and green chili avocado sauce with cilantro lime shrimp for a healthy, gluten free and dairy free meal!
I love this recipe because it’s a combination of two of my favorite recipes, Chili Cilantro Lime Shrimp and Green Chili Avocado Sauce, combined with my favorite squash, spaghetti! I altered the two recipes slightly to make them Whole30 compliant and the result was delicious!
Since I began creating Whole30 recipes last month to share for “Whole30 March”, I’ve realized that sauces and marinades are king. With slight alterations, you can make your favorite sauces and marinades Whole30 compliant and they really kick up the flavor of the recipes.
For the cilantro lime shrimp marinade, I swapped the soy sauce for Coco Aminos and left out the brown sugar. The shrimp still had amazing flavor and was now Whole30 compliant!
You can easily whip up the sauce and shrimp while the spaghetti squash is roasting for a deliciously easy meal!
With this recipe, you’ll have extra green chili avocado sauce. You can either cut the recipe down, or use it on other dishes throughout the week. It’s amazing on grilled chicken or steak!
For more gluten free, dairy free and Whole30 recipes, tune in the entire month of March and check out these favorites already on the blog!
- Whole30 Buffalo Chicken Stuffed Peppers
- Balsamic Salmon Zoodle Bowls
- Whole30 Eggplant Roll Ups
- Chipotle Lime Chicken Fajita Skewers (would be delicious with the leftover green chili avocado sauce!)
- Lemon Herb Salmon
- Italian Flank Steak with Roasted Cherry Tomatoes
- Avocado Scallop Ceviche
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