Preheat the oven to 400° Fahrenheit (200° Celsius). Cut the spaghetti squash in half widthwise and scoop out the seeds and stringy middle. Rub 1 tsp olive oil over the inside of each half and place on a baking tray. Bake for approximately 30 minutes until tender.

Alternatively, prick the spaghetti squash all over with a fork and microwave for 3 minutes. Cut in half, scoop out seeds, and microwave cut side up for an additional 7-8 minutes until tender.

Once cooked, use a fork to scrape out the inside of the squash into long strands and set aside.

Heat 1 tbsp sesame oil in a large frying pan over medium-high heat. Add crushed garlic and finely chopped onion, and sauté until the onion has softened (about 4 minutes). Then, add ginger, carrot, and cabbage, and cook for 4-5 minutes until the carrots are tender and cabbage has wilted.

In a saucepan, combine all sauce ingredients and bring to a boil. Lower the heat and simmer for 5 minutes.

Add the spaghetti squash, spring onions, and shredded chicken to the large pan with the sautéed vegetables. Pour over the sauce and stir until well combined. Garnish with a sprinkle of green onions before serving.