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

Alternatively, you can cook it in a conventional oven or in the microwave: 

Microwave: Cut the squash in half and remove the seeds. Place the squash halves in a microwave-safe dish, cut-side down. Add 1.5 cm of water to the bottom of the dish. Cook on full power for 12 to 15 minutes.

In a conventional oven: Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Cut the squash in half and remove the seeds. Place the squash halves on a baking sheet lined with parchment paper, cut-side down, but lightly oil the flesh to prevent it from drying out. Make a few holes in the skin with a knife and bake for about 40 minutes. 

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

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

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

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