I cooked it whole in my Ninja Foodi: a glass of water at the bottom of the tank. Place the squash on the grill in the low position: 15 minutes in Pressure Hi then 15 minutes in "natural release"

Otherwise, you can cook it in the traditional oven or in the microwave: 

In the microwave: Cut the squash in half and remove the seeds. Place the squash halves in a suitable dish, flesh side down. Put 1.5 cm of water at the bottom of the dish. Cook at maximum power for 12 to 15 minutes.

In a traditional oven: Preheat the oven to 200 degrees Celsius. Cut the squash in half and remove the seeds. Place the squash halves on the baking sheet covered with parchment paper, flesh side down, but oil the flesh a little to prevent it from drying out. Make a few holes in the skin with a knife and cook for around forty minutes. 

Once the squash has cooled, scrape the inside with a fork to obtain strands, reminiscent of spaghetti. 

In a small bowl, combine the tamarind sauce, fish sauce, sugar, gluten-free soy sauce, lime juice and a pinch of chili pepper (if desired). Adjust with a little water to obtain a fluid consistency.

• Heat the oil in a wok or large frying pan. Add the garlic and ginger, and sauté for 1 minute to release the aromas.
• Add the diced tofu or chicken pieces, and brown until cooked through.
• Add the grated carrot and fry for 2-3 minutes
• Push the vegetables and protein to one side of the pan and crack the eggs into the other side. Stir quickly to scramble them, then mix them with the rest of the ingredients.

• Add the spaghetti squash strands and pour in the sauce. Mix well to coat everything.
• Serve hot in bowls or present in hollowed out squash. Garnish generously with fresh cilantro, crushed peanuts and lime zest.