Preheat oven to 350 degrees.
In a saute pan, add oil on medium heat and then add the onion, Thai bird chilies, and a pinch of salt.
Once onions turn translucent, add the garlic and ginger.
After a couples minutes add the curry paste, salt, and pepper. Mix well, then add the ground beef.
Once the ground beef is almost brown, add fish sauce, coconut sugar and coconut aminos. Give it a good stir and then add chopped green pepper and mushrooms and continue to cook for about 5 minutes, stirring occasionally.
When the beef is done, combine it with the cooked spaghetti squash strands and mix well.
Add the whisked eggs to the mixture, then pour into a casserole dish.
Bake casserole at 350 degrees for 30-40 minutes or until golden on top.
Garnish with green onion and serve.