Preheat oven to 400° and line a baking sheet with parchment paper.
Slice spaghetti squash in half and brush avocado oil over each half, then place face down on the sheet. Or place face down in a cake pan with enough water to cover the bottom. Cook for 20-25 minutes.
While the spaghetti squash bakes, cook chicken in avocado oil in a skillet until cooked through. Add salt and pepper to your liking then remove chicken to set aside.
In the same skillet, sauté onion and garlic in avocado oil until fragrant and translucent.
Push onions and garlic to the side and add in whisked eggs. Once mostly cooked, add in broccoli slaw (or whatever veggies you’d like).
Let that cook for a minute and mix together your sauce.
Now that your spaghetti squash is done, use a fork to create the “noodles” and put those into the skillet along with the chicken and sauce.
Mix together and serve warm with crushed nuts, a squeeze of lime, cilantro and green onion.
