Slice spaghetti squash in half and scoop out the seeds. Place the squash face-side-up on a parchment lined baking sheet. Drizzle with some olive oil.
Roast for 35 to 40 minutes until edges are golden brown and flesh is tender.
Scoop out the flesh and set aside.
In a skillet, heat olive oil over medium-high heat. Add in the spaghetti squash and sauté with coconut aminos, rice vinegar, ginger, salt and pepper for 5 minutes. Then, add in the savoy cabbage, red cabbage, carrot, scallion, and garlic. Sauté for an additional 2 minutes, or until desired texture.