Brush the inside flesh of the squash with 1 tbsp. of the melted coconut oil. Place both halves in the oven on a baking sheet, skin side up, and roast for about 40 min.
When cool enough the handle, break the flesh apart with a fork to get the spaghetti squash “noodles”.
In a small saucepan placed over low heat, warm up the lime juice, fish sauce, honey, chili sauce, and almond butter. Mix everything together in the pan until smooth.
In a skillet, melt some coconut oil over a medium-high heat. Add the shrimp, cook for 3 to 4 minutes, and set aside.
Add the shallots, garlic, and ginger, and sauté for two more minutes.
Add the bean sprouts and carrots, and cook for another minute.
Pour the eggs into the center of the skillet, scramble, and combine with the vegetables.
Add in the spaghetti squash, almond butter sauce, green onions, cilantro, and season with salt and pepper to taste. Give everything one last big stir, garnish with the roast nuts, if using, and serve hot.