Pat dry chicken breasts and cut into small cubes. Sprinkle with salt and pepper to taste. Peel and devein shrimp. Sprinkle shrimp with salt and pepper to taste as well.

Crack eggs in a small mixing bowl and whisk together. Place a wok on stovetop and bring to a heat on medium-high. Drizzle wok with 1 tablespoon of avocado oil. Pour in eggs and scramble until eggs are cooked through. Remove eggs from wok and set aside.

Clean wok and place back on stovetop. Drizzle 1 tablespoon of avocado oil over wok and bring back to a heat on medium-high. Toss in cubed chicken and cook until browned. About 7-8 minutes.

While chicken cooks, peel and julienne carrots and bell peppers. Cut zucchini into 4 halves and slice. Mince garlic and thinly slice green onions diagonally. Peel and grate ginger. Remove chicken from wok and set aside.

Clean wok and place back on stovetop. Drizzle 1 tablespoon of avocado oil over wok and bring back to a heat on medium-high. Toss in shrimp and cook until it starts to turn pink and opaque. About 2-3 minutes. Remove shrimp from wok and set aside.

Clean wok once again and place back on stovetop. Drizzle remaining avocado oil over wok and bring back to a heat on medium-high. Toss in garlic and green onions and stir fry for 2 minutes. Toss in carrots and stir fry for 2-3 minutes. Stir in zucchini, mushrooms, and bell pepper and stir fry until soft. About 4-6 minutes. While veggies are stir frying drizzle with coconut aminos, toss in ginger, sprinkle curry powder, turmeric, salt and pepper.

Return cooked chicken and shrimp into wok with veggies and give it a good stir. Sir in scrambled eggs. Add in cooked spaghetti squash giving everything a good toss. Drizzle with sesame oil and toss once again.

Remove from heat and garnish with more thinly sliced green onions if desired. Serve and enjoy!