(Paleo, gluten-free, dairy-free, no added sugar)
Pre-heat the oven to 400F and line a baking sheet with parchment paper.
Cut the ends off the spaghetti squash and cut in half lengthwise. Scoop out the seeds and brush the flesh with oil. Place the squash face down on the baking sheet and roast for 30-40 minutes or until a fork can easily pierce the skin and flesh.
While the squash is cooking, in a small dish, combine all ingredients for the glaze and set aside.
Heat up a large frying pan, add cooking oil of choice and saute onions until soft. Add the pulled pork and heat through.
Add the glaze to the pork and combine well. Once well combined, turn the heat to low and set aside, stirring occasionally until the squash is ready for assembly.
Once the squash is cooked, remove from oven and set aside to cool enough to handle. Scrape through the flesh with a fork to create strands, keeping them within the skin.
Add the pork and peppers to the spaghetti squash 'noodles' and return to the oven for an additional 15 minutes or until all ingredients are heated through. Add cheese if you desire (and do not have any dairy issues).
Store any leftovers in an airtight container in the fridge. Leftovers keep for 2-3 days.
Adapted from https://www.crumbtopbaking.com/maple-pulled-pork-stuffed-spaghetti-squash/