Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 40-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork.
When the squash is about 15 minutes away from finishing in the oven, heat a large pan over medium-high heat. Once hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.
Add shrimp and sear until cooked through, about 1 minutes. Remove from pan.
Add another splash of oil to the now empty pan and then add garlic, onion, carrots and mushrooms and cook until soft, about 5-7 minutes. Add in bean sprouts, 1/2 of the scallions, 3 cups of the cooked spaghetti squash and the cooked chicken and shrimp. Stir to combine and then create a well in the center of your pan and add eggs. Let cook and mix well, so that the eggs are scrambled and incorporated.
Serve immediately and add the optional garnishes of lime, remaining scallions, and peanuts.
Recipe instructions updated March 2019 to make steps easier. Additional updates included the change from teriyaki or oyster sauce in place of the now instructed coconut sugar. The older recipe called for 2 tablespoons of teriyaki sauce.
You can also use fully cooked chicken with the recipe, as previous version suggested. Just place shredded or diced cooked chicken in step 5.