Preheat your oven to 400°F. Carefully cut the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tsp olive oil. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender. While the squash bakes, prepare your aromatics: thinly slice the small onion, julienne or thinly slice the large carrot, mince the garlic cloves, and grate the fresh ginger. Separate the white and green parts of the scallions.

Once the squash is tender, remove it from the oven and set it aside to cool slightly. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the sliced onion and the white parts of the scallions, cooking for 3-4 minutes until softened. Stir in the minced garlic, grated ginger, and julienned carrot, cooking for another 2-3 minutes until fragrant. Then add the chopped napa cabbage and cook for 4-5 minutes until it wilts and becomes tender-crisp. I like to cook my vegetables until they have a slight bite; it adds great texture to the dish.

While the vegetables are cooking, prepare the sauce in a small bowl. Whisk together the coconut aminos (or tamari), honey, apple cider vinegar, and the remaining 1 tbsp of sesame oil. Once combined, set the sauce aside. I find that whisking well ensures all the flavors are evenly distributed, so take your time with this step.

Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Add the shredded squash, cooked shredded chicken, and the prepared sauce to the skillet with the sautéed vegetables. Toss well to combine all ingredients and heat through, cooking for about 2-3 minutes. Make sure to coat all the squash strands evenly with the flavorful sauce. Before serving, I always taste and adjust seasonings if needed; a small pinch of salt or a splash of fresh lime juice can really brighten the flavors.