1. Crack the eggs into a small bowl, and use a fork to scramble them with the coconut aminos.

Heat a large skillet over medium-high heat for about 3 minutes.

Add 2 teaspoons of coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake.

Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3–4 minutes.

Flip and lightly brown the other side.

Remove the eggs from the pan and cut into strips with a sharp knife.

2.

Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan.

Sauté the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes.

Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.

3.

Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot.

Divide among two plates, sprinkle with garnishes, and dig in.