Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the spaghetti squash halves, cut side down, on the baking sheet. Roast for 30 to 40 minutes, or until tender.
Meanwhile, in a large skillet, heat the coconut oil over medium heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
Add the garlic and ginger and cook for another minute, until fragrant.
In a small bowl, whisk together the peanut butter, tamari or soy sauce, rice vinegar, and sriracha. Pour the sauce over the vegetables and stir to combine.
Using a fork, scrape the spaghetti squash flesh into the skillet with the vegetables and sauce. Toss everything together until well combined.
Serve the pad Thai hot, garnished with cilantro, chopped peanuts, and lime wedges.
