Description

Easy, delicious, family friendly – what’s not to love about these Cajun-inspired low carb spaghetti squash bowls?! Grain free, dairy free, egg free, nut free, Paleo, and Whole 30 compliant! Did I mention easy?

Ingredients

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8 ounces raw chorizo, casings removed
1 tablespoon olive oil
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 cup water
1 1/2 tablespoons cajun seasoning
1 pound raw shrimp (extra large), peeled and deveined
4 cups cooked spaghetti squash (about 1 medium)
1/4 cup chopped cilantro (or parsley)
1 tablespoon fresh lime juice

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Instructions

Place the chorizo in a large skillet and cook over medium-high heat for about 6 minutes, or until cooked through. Remove and set aside.
Add the olive oil, onions and garlic to the skillet and cook over medium-high heat for 2 minutes, or until fragrant and turning translucent.
Add the water and simmer for one minute.
Add the cajun seasoning, cooked chorizo, and shrimp to the pan and cook for three minutes or until the shrimp are turning pink and opaque.
Stir in the cooked spaghetti squash, cilantro and lime juice until well combined.
Remove from heat and serve, garnished with more cilantro or parsley if desired.

Notes

I don’t call for salt or pepper in this recipe because the cajun seasoning is more than enough for most palates – taste it first, but of course if you find it lacking feel free to season further as desired.

Net Carbs per serving = 7g.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Keto Main Dish Recipes

Nutrition

Serving Size: 1 1/2 cups
Calories: 252
Fat: 14g
Carbohydrates: 9g
Fiber: 2g
Protein: 22g