Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
Brush both insides lightly with 1 Tablespoon of the avocado oil and season lightly with sea salt and pepper.
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash.
While the spaghetti squash is cooling, heat your sesame oil over medium heat in a large skillet or wok. Add the onion, celery, coleslaw mix/cabbage, minced garlic, and ginger, stirring to combine. Stir fry for about 8-10 minutes, stirring frequently.
In a separate skillet, add the remaining tablespoon of avocado oil and brown your ground chicken while breaking it up with a wooden spoon until fully cooked.
Carefully scoop all of the noodly flesh out of your roasted spaghetti squash. Add the spaghetti squash noodles and your cooked chicken to the skillet with your sauteed veggies. Drizzle with coconut aminos and stir well to combine flavors and heat through.
Divide equally between bowls, top with green onions, sesame seeds, and additional coconut aminos to taste.
Enjoy it while it's hot!