Preheat oven to 375.

Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.

Place squash cut side down in a baking dish.

Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

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.