Preheat oven to 400 degrees F. Cut spaghetti squash into rounds and place on parchment paper. Season with olive oil, salt and pepper. Place in oven for 30 minutes.
Heat a large pot over medium heat with 1 tbsp coconut oil. Cook chicken until no longer pink and set aside.
In the same pot, add another tbsp of coconut oil, then add onions and cook until translucent. Add garlic, lemongrass, chilis, ginger, and curry paste and cook until fragrant, 1-2 minutes. Add almond butter, fish sauce and chicken broth and bring to a boil, then reduce to a simmer for 20 minutes. Add the coconut milk in the last 5 minutes of cooking to heat through.
Once the spaghetti squash is done roasting, remove from oven until cool enough to handle. Scrape out noods.
Place one serving of noods into a bowl and spoon soup over top. Top with your toppings of choice! I chose a soft boiled egg, fresh enoki mushrooms, corn, bamboo shoots, spinach, a squeeze of lime and chili oil. Enjoy!