1 Medium spaghetti squash
2 tbsp Coconut oil (plus additional for greasing baking dish)
1 Large sweet onion (roughly chopped)
3 Garlic cloves (minced)
1 inch Piece of ginger root (peeled and minced)
4 Carrots (peeled and sliced thinly)
8 oz bag Sugar snap peas (ends chopped off and discarded)
1 cup Thinly sliced radishes
1/3 cup Crushed cashews (more to taste)
1/4 cup Canned coconut milk
3 tbsp Sunflower seed butter
1 tbsp Apple cider vinegar
1/2 tsp Sea salt
1 tbsp Gluten-free fish sauce
1 tbsp Coconut aminos
2 Chicken breasts (butterflied and cooked)
4 tbsp Green onions (sliced for garnish)
4-6 Lemon wedges (for garnish)

Preheat oven to 350 degrees F. Cut spaghetti squash in half lengthwise and place face down on a baking dish greased with coconut oil. (You can also do this step ahead of time when you're using the oven for another dish.) Let cook for about 45 minutes or until soft.

Heat large pan (best option for this dish is a wide and deep stainless-steel pan) with coconut oil over medium heat. Add onion and cook for 3 to 5 minutes. Add garlic and ginger. Cook for a couple of minutes then add carrots, snap peas, radishes and cashews. When vegetables begin to soften, after about 10 minutes, mix in coconut milk, sunflower seed butter, apple cider vinegar, sea salt, fish sauce and coconut aminos. Stir in chicken and spaghetti squash. Continue to let cook for a couple of minutes to let flavors blend together. Top with green onions and additional cashews. Serve with lemon wedge.