Cook and roast spaghetti squash noodles using preferred cooking method. I like to use the Instant Pot method so they are not overcooked.
Heat cooking oil in large pot or wok over medium-high heat. Add garlic and scallions. Cook for a couple minutes until fragrant.
Push garlic and scallions to side and add in beaten eggs. Scramble them and cook until no longer runny.
Add in chopped cabbage. Stir and cook until it starts to wilt down.
Put chicken into pan and stir fry until it is no longer pink.
Add in spaghetti squash noodles, fish sauce, lemon juice, and stevia. Stir to ensure liquid is evenly mixed into noodles, cabbage, and meat. Continue to cook and stir for a few more minutes to ensure everything is fully cooked.