Preheat oven to 400 degrees
Roast your spaghetti squash: Cut your squash in half lengthwise and scoop out the seeds and discard.
Place squash halves, cut side down in a 13 x 9 pyrex dish or on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes until tender. Do not over cook. It is ready when you can pierce through the flesh with a fork. The timing will depend on the size of your squash.
Scrape the inside of the squash with a fork to produce spaghetti-like strands. Place in bowl and set aside.
While the squash is cooking, prepare your Pad Thai Sauce: Add all ingredients except water to a blender or food processor. Blend until smooth, adding water to desired consistency. I added 1 Tablespoon of water. Set aside.
In a large nonstick pan, heat the oil. Add the onions, bell peppers, carrots, green onions and ginger. Stir-fry for 2-3 minutes and add the shrimp. Cook until pink about 3 minutes.
Push everything to the side and add the beaten eggs. Scramble the eggs breaking them into small pieces as they cook.
Turn down the heat and add the sauce to the skillet. Add the spaghetti squash and toss to combine.
Garnish with fresh cilantro, chopped peanuts, bean sprouts and a lime slice. Enjoy!