Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy middle bit. Rub the 1 tsp olive oil over the inside of each of the squash halves and then place them on a baking tray. Bake in the oven for approximately 30 minutes until the center of the squash is tender.
Remove the squash from the oven and using a fork, scrape out of the inside of the squash horizontally to get strands of "spaghetti"
Heat 1tbsp sesame oil in a large frying pan over medium high heat. Add in the crushed garlic and finely chopped onion and sauté until the onion has softened. Add in the ginger, carrot and cabbage and continue to cook for 4 to 5 minutes unit the carrots are tender and the cabbage has wilted.**
In a sauce pan combine all of the ingredients for the sauce and bring to a boil. Lower the heat and let is simmer for 5 minutes or so.
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. Enjoy!
*to make this recipe vegan, swap the chicken for sliced shitake mushrooms** if you are using extra ingredients such as shitake mushrooms or broccoli add it in at the same time as the carrots and cabbage