Preheat oven to 400° Fahrenheit and line a baking pan with parchment paper.
Cut spaghetti squash in half lengthwise and place the halves facing down on the baking pan to cook for 30 minutes.
While the squash is cooking:
In a small bowl, whisk together coconut aminos, fish sauce, garlic, maple syrup, ginger, and hot sauce. Set aside.
Cut up chicken and season with salt and pepper. Heat a large skillet over medium heat and add in sesame oil. Once hot, add chicken and cook until it is cooked through and slightly browned, about 6-7 minutes. Remove from pan and set aside.
Cut up onion, celery, and slaw to have them ready.
Once the squash is done:
Scoop out flesh of the squash with a fork so it breaks apart into strings, set aside.
Heat the same pan you used for the chicken over medium heat. Add more sesame oil if necessary and add onion and celery to cook. Cook until tender, about 3-4 minutes. Stir in the slaw mix until heated through, about 1 minute.
Add in spaghetti squash, chicken, and sauce mixture to the pan and stir until well everything is well combined and the chicken is warmed, about 2-3 minutes. Serve immediately.
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