Preheat the oven to 375 degrees.
Cut the spaghetti squash in half lengthwise. Scoop out the pulp and seeds with a spoon. Rinse the flesh side with a little cold water and place on a baking sheet, cut-side down.
Roast in the oven until the squash is tender; about 25-40 minutes, depending on the size of the squash. We're using a small one for this recipe, so the time should be closer to the 25 minute mark. Be careful not to overcook it! You don't want it to be mushy.
Remove the squash from the oven and use an oven mitt to turn it cut-side up and let it sit until it's cool enough to handle, about 20 minutes.
While the squash is cooling, make the sauce.
In a small bowl, whisk together the coconut aminos, fish sauce, rice vinegar, red pepper flakes, chicken stock, cashew butter, grated ginger, and lime juice. Whisk until well blended and set aside.
Use a fork to scrape the squash to make long strands. Set aside.
In a large wok, heat 1 tablespoon olive oil and sesame oil over medium-high heat.
Season the chicken with salt, pepper and ground ginger. Add to the wok and cook thoroughly, about 4-6 minutes per side. Remove the chicken from the wok and set aside.
Add 2 tablespoons olive oil to the wok and add in the onions and snap peas. Cook for 5 minutes.
While the veggies are sautéing, slice the chicken into bite-size pieces and set aside.
Add in the minced garlic and saute until fragrant, 30 seconds to a minute. Push the veggies to the side and add in the eggs. Scramble the eggs until cooked; about one minute. Mix together with the onions and snap peas.
Toss in the spaghetti squash and chicken, continue to mix together.
Lastly, add in the sauce and mix well. Salt to taste.
Serve the pad thai topped with almond slices and chopped cilantro.