Preheat oven to 350°F.

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.

 Low the heat and add coconut aminos, rice wine vinegar, coconut sugar, red pepper and garlic and stir to combine.

Taste and adjust spices as needed.

Serve immediately and add the optional garnishes of lime, remaining scallions, and peanuts.