- Prepare spaghetti squash by preheating oven to 350 degrees. Pierce with a fork in a few places around the squash, set on a baking sheet, and stick the entire squash in the oven for 40-50 minutes or until the skin easily gives way to a fork or knife. Remove from the oven, let cool for a while, then slice open and remove seeds. Finally, scoop out the stringy flesh. Set aside.
- In a small bowl, whisk together coconut aminos, fish sauce, garlic, ginger and pepper. Set aside.
- Heat the coconut oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the spaghetti squash and sauce. Stir to combine. Cook for an additional 2 minutes or until heated through.
- Garnish with toasted sesame seeds, sesame oil, or green onions. Serve immediately!