Start by preparing your squash either by roasting (this can take up to an hour) or microwaving (do this if your in a hurry). To roast: cut the squash in half and sprinkle with olive oil, salt, and pepper. Place face down on a baking sheet and bake till tender for 45-60 minutes at 400 F. To Microwave (my preferred method): Slice in half, remove the seeds and place face down in a microwaveable safe dish. Add about a cup of of water and then microwave till tender 5-10 minutes depending on the thickness. Once tender, carefully (it's hot) scoop the insides out and set aside.

Combine the coconut aminos (or soy sauce), sugar free almond butter (or peanut butter), rice wine vinegar, lime juice, chili paste, and water into a bowl. Whisk until the almond butter is dissolved and the sauce becomes thicker.

Slice your chicken into 1 inch cubes. Season with salt and pepper. Dice the red pepper, green onion, and the carrots (julienne cut or buy pre-shredded). Mince the garlic and the ginger.

Add a little sesame oil (or use a high smoke point oil like avocado or grapeseed) to a wok or large heavy bottom cast iron skillet. Heat to medium-high.

Add the chicken and a 3 tablespoons of sauce. Cook the chicken completely stirring frequently.

Add the red pepper, green onion, garlic, and ginger (wait to add the carrots). Cook 1-2 minutes.

Move all the food in the pan to the side. Add the two beaten eggs and add the mixture into the open area in the pan. Allow it to set for a moment and then begin to scramble.

Mix everything together then add in the carrots (they cook fast) and the spaghetti squash.

Pour in the remaining sauce. Stir everything until fully coated in the sauce then remove it from the heat. Garnish with crushed peanuts or sliced almonds, cilantro, and sriracha!