Pre-heat oven to 400 degrees F.
Cut spaghetti squash in half. Remove seeds.
Sprinkle salt, drizzle olive oil open-faced side, and place face down on a lined baking sheet.
Bake in the oven for 20-25 minutes. Be careful to not overcook - it should be al dente! Remove from oven when done and let cool. Scrape out spaghetti squash using a fork and set aside.
Whisk pad thai sauce ingredients together in a bowl until fully combined. Set aside.
In a wok or pan, heat sesame oil on medium-high heat.
Add in grated garlic and chopped white parts of green onions. Sauté for a few minutes.
Add in carrots, chopped red peppers, coconut aminos, and salt. Sauté for a few more minutes.
Add in cooked protein and sauté; let it soak in flavors.
Add in 3 beaten eggs and scramble.
Add in spaghetti squash and Pad Thai sauce. Gently sauté for a few minutes until sauce, egg, veggies and spaghetti squash are well combined.
Remove onto plates and garnish with chopped green onions, ground cashews, and crushed red pepper flakes and a generous squeeze of lime. Enjoy!