Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Slice spaghetti squash lengthwise. Using a large spoon, scoop out seeds. Coat insides of spaghetti squash with 1 TBL olive oil and place face down on the baking sheet.

Roast for about 35-40 minutes. Spaghetti squash is done when the “insides”are easily shredded with two forks. Set aside.

In a large skillet, add 2 TBL olive oil and turn to medium high heat. Sprinkle onion powder over chopped chicken, add to pan and sear for 2-3 minutes on each side. Flip several times until cooked through.

While chicken cooks, make sauce. Add all sauce ingredients to a blender and blend. If a thicker sauce is desired, reduce amount of water.

Once chicken is done, remove from pan and add chopped red pepper and eggs. Once eggs are scrambled, add red cabbage, carrots and green onion. Add additional 1 TBL of olive oil if needed.

Let cook on low for 2-3 minutes. Then, add chicken back in along with sauce and shredded spaghetti squash. Stir until the sauce coats everything in the pan.

Once everything is coated in the sauce, remove to plates.

To assemble: serve chicken and spaghetti squash mixture and top with cashews if desired.