Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 25-30 minutes or until tender.

While the squash is roasting, heat oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.

Add bell peppers and carrots, cooking for 3-4 minutes until softened.

Push the veggies to the side of the skillet, add the eggs, and scramble them until fully cooked.

Once the spaghetti squash is ready, scrape out the strands and add them to the skillet along with the bean sprouts and green onions.

In a small bowl, mix together soy sauce, peanut butter, lime juice, and fish sauce (if using). Pour the sauce over the mixture in the skillet and toss to combine.

Cook for an additional 1-2 minutes, allowing everything to heat through.

Serve hot, garnished with chopped peanuts and lime wedges.