Preheat your oven to 425°F and line a large baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut side up on the baking sheet.

Brush the insides of the squash lightly with 1 tablespoon of avocado oil and season with sea salt and pepper.

Flip the squash cut side down onto your baking sheet and roast for 30-40 minutes.

Once the squash is finished roasting, flip it over and let cool slightly. Use a fork to scrape and loosen the spaghetti strands from the inside of each squash.

While the spaghetti squash cools, heat sesame oil over medium heat in a large skillet or wok. Add onion, celery, coleslaw mix/cabbage, garlic, and ginger, stirring to combine. Stir fry for about 8-10 minutes.

In a separate skillet, add the remaining tablespoon of avocado oil and brown the ground chicken, breaking it up with a wooden spoon until fully cooked.

Scoop out the noodly flesh from the roasted spaghetti squash. Add the squash noodles and the cooked chicken to the skillet with the sautéed veggies. Drizzle with coconut aminos and stir to combine and heat through.

Divide equally between bowls, top with green onions, sesame seeds, and additional coconut aminos to taste.