Preheat oven to 400°F.

Cut spaghetti squash in half and use a spoon to remove the seeds.

Brush the spaghetti squash with 1 teaspoon olive oil. Season with salt and pepper.

Bake in preheated oven for about 30 minutes, or until tender and the strands come away easily. Use a fork to separate the strands and scrape out of the spaghetti squash shell.

While the spaghetti squash is cooking, heat coconut oil over medium-high heat.

Add onion carrots, and ground turkey.

Season with salt and pepper; cook, breaking up the turkey as it cooks, vegetables are tender, and the turkey is cooked through.

Add garlic, broccoli, and cooked spaghetti squash.

In a small bowl, whisk together rice vinegar, fresh lime juice, fish sauce, coconut sugar, crushed red pepper, and 1 tablespoon hot water.

Pour into the skillet, stir, and cover.

Let cook until broccoli is tender, and the sauce has thickened slightly.

Sprinkle with green onions before serving.

Squeeze lime juice on top if desired.