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Whisk the eggs with the coconut aminos (or soy sauce).
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Heat 1 teaspoon of coconut oil over medium heat in a medium-sized pan until melted. Add egg mixture and scramble until cooked through. Set aside.
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In a separate large pan, heat remaining teaspoon of coconut oil over medium heat. Add turkey and cook, breaking up, until no pink remained. Drain if necessary. Add onion and snap peas and stir until vegetables have softened, about 2 minutes.
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Stir in spaghetti squash and sauce. Stir to coat everything with the sauce. Heat until everything is hot.
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Garnish with raw, sliced snap peas, green onions, and cashews or almonds.