Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Slice spaghetti squash in half lengthwise and place open face down on the lined baking sheet. Transfer to oven and bake for 25 minutes, until tender but not mushy.
While the squash bakes, make alfredo sauce. Place all of the sauce ingredients in your blender in the order listed and blend on high until smooth and creamy. Set aside.
Line another baking sheet with parchment paper and spread broccoli florets on it in an even layer. Drizzle with 1 tablespoon avocado oil and season with a couple big pinches each of salt and pepper. When the squash has about 10-15 minutes left, add broccoli to the oven to bake. You'll want to bake to your preferred tenderness. We like ours to retain a little crisp.
Also while the squash is cooking, pat shrimp dry and season with chili powder, oregano, salt and pepper to coat.
When the squash is done, remove both the squash and broccoli from the oven, flip the squash over to face up and cool down a bit.
Heat a large skillet over medium heat and add 1 tablespoon of avocado oil to the pan. Once hot, add shrimp to pan. Cook undisturbed for 2-3 minutes. Flip, season with more salt and pepper and continue cooking for a few more minutes until it's cooked through and pink in color.
Once shrimp is done, turn off stove and put it all together. Scoop squash out of skin with a fork to make noodles and place in a bowl. Add shrimp and broccoli and drizzle with sauce. Enjoy.
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