Preheat the oven to 400 F

For the spaghetti squash, slice it in half lengthwise and deseed. Place the squash face down on a baking sheet lined with parchment paper and bake for 40-50 minutes or until the squash shell is soft to the touch. Once done, scoop out the inside strands with a fork and discard the shell.

While the spaghetti squash is cooking, melt 1 tbsp of coconut oil in a pan over medium heat. Add the diced chicken, coconut aminos, and sea salt. Cook until crispy and internal temperature reaches 165-170 F and set the chicken aside.

Add more oil to the pan along with the diced onions. Saute until translucent.

Next add the carrots and celery and cook for 5-8 minutes or until soft. Stir in the cabbage until soft for about 1-2 minutes

Finally, stir in the spaghetti squash, cooked chicken, sea salt, pepper, ginger, and the coconut aminos and satue for about a minute to combine the flavors

Serve topped with green onion and enjoy!