Preheat the oven to 375 degrees F (190 degrees C).
Using the largest chef’s knife you have, cut the Spaghetti Squash (1) in half lengthwise. Scoop out the seeds and stringy bits from the center cavity.
Arrange both cleaned squash halves cut-side down on a parchment lined baking sheet. Add Water (1/2 cup) to the pan. Bake in the oven until the squash is tender, meaning a fork can easily be inserted from flesh to skin, about 45 minutes.
Flip the halves over to allow to cool. When safe to touch, use a fork to shred the spaghetti strands from the squash. Begin along the edges, pulling the strands towards the center, then scoop the bundle into a bowl. While the squash is roasting, prepare the vegetable chow mein.
In a large wok or skillet, heat the Extra-Virgin Coconut Oil (1 tablespoon). Saute the thinly sliced Shiitake Mushroom (0.25 pound) with the stems removed over high heat until they’ve released their moisture and are beginning to brown, 4 minutes.
Stir in the thinly sliced Shallot (2), finely chopped Fresh Ginger (1 tablespoon), minced Garlic (2 clove) and Jalapeño Pepper (1) if using. Stir fry for another two minutes, until fragrant. Add the Bok Choy (1) and continue to cook until soft and wilted, 3 minutes.
When the shredded squash is prepped and ready to roll, add the Gluten-Free Tamari Soy Sauce (1/4 cup), Dark Toasted Sesame Oil (1 teaspoon), and Honey (1 teaspoon) to the vegetable mixture, stirring to combine.
Fold in the squash and cook for two minutes more over low heat, until the noodles are well-coated in the soy mixture. Transfer to a serving platter, garnish with Sesame Seeds (to taste).