For the spaghetti squash

1. Preheat your oven to 400 degrees
2. Microwave your spaghetti squash for 4 minutes, remove from the microwave, slice in half, and scoop out the seeds. Drizzle olive oil on the flesh of the squash and sprinkle with salt and pepper – rub that all around until it’s evenly distributed
3. Place the squash flesh side down on a parchment paper lined baking sheet and bake for 40-45 minutes or until the flesh is tender when pierced with a knife (bake time may vary slightly based on the size of your squash)
4. When the squash is done baking, remove it from the oven, let it cool slightly, and then, using a fork, pull the flesh away from the skin (it’ll peel away in the form of “noodles” similar to angel hair pasta in size). Set the squash “noodles” aside

For the sauce

1. Meanwhile add your ghee and olive oil into a large saute pan over medium high heat. When hot, add your ground chicken
2. Season with salt and pepper and your ground ginger. Break up with a wooden spoon and brown until the chicken has cooked through
3. When the chicken is just about done, add your shallots and garlic and cook until softened
4. Add your coconut milk, coconut aminos, and pepper flakes. Simmer for 5 minutes.
5. In a small bowl, stir together the arrowroot powder and water (just enough for it to be a pourable mixture!). Add this to your simmering sauce, and stir until the sauce has thickened
6. Remove from heat until your squash is ready

To finish it up

1. Add your spaghetti squash “noodles” to the sauce, and stir/toss to combine. Season to taste with salt and pepper. Stir in your cilantro and garnish each bowl with a lime wedge and a little extra cilantro sprinkled on top