In a small bowl, combine all sauce ingredients and whisk. Set aside.
Preheat oven to 400 degrees. You will use half the squash. Check out our recipe for Cheesy Spaghetti Squash with Chicken to use the other half.
Cut squash in half and remove membrane and seeds. Then brush both sides with olive oil, inside and out. Bake on a foil lined baking sheet until tender (45 minutes) with the cut side down.
Once removed from the oven allow the squash to cool upright for 10 minutes. Using a fork, rake the inside of the squash and move the spaghetti to a plate.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the shrimp and stir for 2 minutes. Remove and set aside.
Add the red bell pepper and sauté for 4 minutes - stir often. Push the red pepper to the side of the wok and add the beaten egg. Stir until scrambled (1 minute) and then combine with red pepper. Remove to a side plate.
Add some of the Pad Thai sauce and drop in the spaghetti squash. Stir to coat and taste. Next, add the shrimp, eggs, and red peppers. Combine and cook for 2 minutes.
Add the whole peanuts, bean sprouts, and lime juice - combine. Plate and top with green onions and crushed peanuts.
We use coconut aminos in place of the traditional soy sauce and Thai Kitchen brand fish sauce to keep the recipe Gluten Free.