Whole30 Spaghetti Squash Pad Thai

Name: Whole30 Spaghetti Squash Pad Thai
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Asian, Thai
Ingredients: 1 (2-pound) whole spaghetti squash; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons smooth almond butter; 1/2 teaspoon sesame oil; 1/2 cup coconut aminos; 1 teaspoon fish sauce; 2 Thai chiles, (thinly sliced); 2 garlic cloves, (minced); 1 tablespoon rice wine vinegar; 1- inch knob of ginger, (peeled and grated); 3 tablespoons full-fat coconut milk; 1 pound boneless, skinless chicken breasts, (thinly sliced against the grain); 3/4 teaspoon kosher salt, (plus more to taste); 1/4 teaspoon freshly ground black pepper; 2 tablespoons arrowroot flour; 2 tablespoons neural oil; 1 cup thinly sliced red onion; 2 large eggs; 1 cup matchstick carrots; 4 green onions, (cut into 2-inch slices (white and green parts)); handful of roasted cashews, (roughly chopped); 1 cup mung bean sprouts; freshly chopped cilantro; freshly chopped Thai basil, (to garnish); 1 lime, (cut into wedges, for serving)