Instructions

• Cut the spaghetti squash lengthwise and scoop out the seeds. Add 1 cup water to the Instant Pot insert. Place the squash halves cut-side up in the Instant Pot (stack if needed). Close the lid, set the valve to SEALING, and cook on manual/high pressure for 10 minutes (increase time if your squash is larger than 3 lb). When the timer finishes, carefully turn the valve to VENTING to release the steam; when the float valve drops, open the lid and shred the squash with two forks into noodle-like strands. Transfer shredded squash to a bowl and set aside.
• While the squash cooks, dice the chicken breasts, pat the shrimp dry, crush the garlic cloves, dice the red onion, thinly slice the mushrooms, dice the carrot, and thinly slice the scallions. Measure the bean sprouts and beat the eggs in a small bowl.
• In a large skillet or wok, heat 1 tablespoon avocado oil over medium–high heat until shimmering.
• Add the diced chicken to the skillet. Sprinkle the chicken with 1/2 teaspoon garlic powder and 1 teaspoon red pepper flakes. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6–8 minutes.
• Add the shrimp to the skillet with the chicken and cook until the shrimp turn pink and are opaque throughout, about 2–3 minutes. Push the chicken and shrimp to one side of the skillet.
• Pour the beaten eggs into the empty side of the skillet and scramble until just set. Stir the scrambled eggs together with the chicken and shrimp.
• Add the crushed garlic, diced red onion, sliced mushrooms, and diced carrot to the skillet. Sauté everything together until the vegetables are softened and fragrant, about 3–4 minutes.
• In a small bowl, whisk together 2 tablespoons coconut aminos, 3 tablespoons rice vinegar, and 2 tablespoons coconut sugar (add the coconut sugar only if you are not omitting it for Whole30 or keto). Pour this sauce over the contents of the skillet and stir to combine.
• Add the shredded spaghetti squash, 1/2 cup bean sprouts, and the thinly sliced scallions to the skillet. Toss everything together and cook just until heated through and the sauce coats the ingredients, 2–3 minutes.
• Remove from heat. Serve topped with chopped peanuts and lime wedges for squeezing over the finished dish.