1. Cook spaghetti squash until tender. I like to cut the squash in half and cook in crockpot on high for 2-2.5 hours with about an inch of water in the bottom. Comes out perfect. OR pierce the outside of squash SEVERAL times with a fork and then roast WHOLE squash in shallow baking dish for one hour in preheated 375’F oven.
2. When cool enough to handle, cut lengthwise (if you haven’t already) and scoop the seeds and fibrous strings from the center of the cooked spaghetti squash
3. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands (this is your noodles) Set aside

TO MAKE SAUCE:

1. Combine all sauce ingredients in a medium pot over low heat. Stir until well combined. Set aside.
2. Heat 1 TBS fat of your choice in a skillet on medium heat. Add chicken bits and cook until lightly browned. Add minced garlic in at the last minute and saute a minute or two. Remove from skillet and set aside.
3. Add a titch of oil to pan and pour in eggs and cook until eggs are thoroughly cooked. Remove from pan and set aside.
4. Add another titch of oil and sautes veggies until beginning to soften (about 4-5 minutes)
5. Add chicken, eggs, and sauce to skillet and mix thoroughly.
6. Add spaghetti squash and mix again
7. Serve immediately
8. Garnish with fresh cilantro and lime wedges