Cook spaghetti squash and scrape out the meat and set it aside. See above for cooking options or click here for instructions on how to cook using Instant Pot. In a small sauce pan, on a low heat, slowly heat up the peanut butter. About 2-3 minutes.
Add chili garlic sauce, soy sauce, brown sugar, chicken bouillon and stir until completely mixed and smooth - about 5 minutes.
Add coconut milk to mix. Once it's completely mixed add chopped peanuts and quickly stir. Once the sauce starts to simmer, remove from heat.
Gradually pour the sauce over the spaghetti sauce to your liking. Depending on the size of the spaghetti squash, the entire sauce may be too much.
Garnish with green onions and (optional lime wedge) and serve while warm!
