Cut the top part of the spaghetti squash off horizontally. This lets you cut the body of the squash on a flat surface. Cut the spaghetti squash in half vertically and scoop out the seeds.
Drizzle with olive oil and bake cut side down for 40-45 minutes.
When the squash is done, using a fork scrape down the sides to form ‘noodles’. Set aside
Peel and grate the 3 carrots, slice the red pepper thinly and chop the green onions
In a separate bowl, shake to combine the sweet chili sauce, soy sauce, juice of 1/2 lime and Sriracha (to taste)
In a deep skillet heat the sesame oil until simmering. Add in the garlic and green onions and cooking for about a minute.
Mix in the eggs and cook until just scrambled. Stir in the red pepper, carrots, 1 cup bean sprouts and all of the squash noodles.
Sprinkle with salt and pepper, to taste. Gently add the sauce to the mixture and mix to evenly coat. Cook for about 2-3 minutes to warm the dish.
Top with crushed peanuts, remaining bean sprouts, cilantro and green onion