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1.
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Preheat oven to 400 F. On an aluminum foil lined cookie sheet place the squash cut side down.
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Bake at 400 F for about 30 minutes, or until the squash is fork tender.
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The cooking time will vary greatly depending on the size of the squash!
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When done remove the pan from the oven and allow squash to cool.
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Once the spaghetti squash has cooled enough to handle, use a fork to scrape out the insides.
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2.
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In a medium sized pan, heat the canola oil on medium heat.
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Peel then chop the carrots in a medium dice.
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Slice the green and white parts of the green onions.
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Once the oil is heated add the carrots and green onions.
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Allow the mixture to cook for 5 minutes.
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Add the eggs and toss to coat the carrots and green onions with them.
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Cook for another 3 minutes.
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Add the mung beans and toss well with the egg mixture.
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Add the peanuts and cook until warmed through.
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3.
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While the egg mixture is cooking, in a small microwave-proof bowl add the remaining 4 ingredients.
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Heat in the microwave for 45 seconds, or until the peanut butter has melted.
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Stir well.
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Add more hot sauce as desired (I did!).
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4.
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Place desired amount of spaghetti squash into two serving bowls.
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Top each with half the egg and veggie mixture.
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Top with sauce and toss well.
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Garnish with extra peanuts and green onions.
