Preheat your oven to 425 degrees.
Slice your spaghetti squash in half and scoop out the seeds. Place both halves face down in a cake pan with water covering the bottom and bake for 30 minutes.
While baking, prepare cook your chicken and peas, if you’re using them.
Add chopped prosciutto, chicken and garlic into a skillet on the stove and sauté with your oil or ghee for a few minutes.
Pour in your coconut milk and stir, getting rid of all clumps. Your sauce will start to bubble and thicken while you take the spaghetti squash out of the oven.
In a small bowl, whisk together your tapioca starch and water to form a thickening paste. Add this to your sauce and stir completely.
Once the spaghetti squash is cool, scrape out the “noodles” with a fork and add to your skillet.
Stir together and add in your peas. Add salt and pepper to taste and top with (optional) micro greens or fresh herbs.
