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.