Place whole spaghetti squash in oven at 400 degrees
Bake 20 minutes on one side, then turn & bake 20 more
When squash is tender, remove from oven & let cool 20 minutes.
Cut open & remove seeds. Then scoop out flesh with a fork.
While squash is cooking, line wok with ½ Tbsp. coconut oil
Cook chicken on medium heat with ¼ tsp salt added
Remove & set aside.
Add the rest of the coconut oil to the wok on high
Heat & toss in onion, celery, garlic & mushrooms
Stir fry this for 3 minutes, then add carrots & brussels sprouts
Stir fry for 3 more minutes
Add cooked ground chicken, spaghetti squash, coconut aminos, and spices and stir fry for another 3 minutes.