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Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicone baking mat and bake for 45 minutes.
Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly.
Remove from heat and garnish with green onion and chopped cashews.