I changed a decent amount from original recipe, but here it is: http://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/?utm_content=buffer9a665&utm_medium=social&utm_source=pinterest.com&utm_campaign=WNMbuffer

Ingredients
1 large spaghetti squash
1/4 cup liquid aminos
3 cloves garlic, minced
1 tablespoon COCONUT SUGAR (i used a pinch of brown sugar)
2 teaspoons freshly grated ginger
1/4 teaspoon black pepper
2 tablespoons OLIVE OIL (i used coconut oil)
1 onion, diced
3 stalks celery, sliced diagonally ( i left this out)
2 cups cole slaw mix (i used broccoli slaw)

1 large spaghetti squash 1/4 cup liquid aminos 3 cloves garlic, minced 1 tablespoon COCONUT SUGAR (i used a pinch of brown sugar) 2 teaspoons freshly grated ginger 1/4 teaspoon black pepper 2 tablespoons OLIVE OIL (i used coconut oil) 1 onion, diced 3 stalks celery, sliced diagonally ( i left this out) 2 cup s cole slaw mix (i used broccoli slaw)

Instructions
Cut a spaghetti squash in half length wise and scoop out seeds. Sprinkle with olive or cocunut oil. Lay skin side up in a baking pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside. You can also prepare spaghetti squash in microwave by cutting in half, scooping seeds and laying skin side up (flesh side down) in a pyrex baking dish with ~ 1 inch of water and microwaving ~7-8 minutes or more.

In a small bowl, whisk together aminos, garlic, sugar, ginger and pepper; set aside
.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in slaw mixture until heated through, about 1 minute.

Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
Serve immediately.