Preheat oven to 375 degrees F or 190 degrees C.
Carefully Cut spaghetti squash in half. (Get your fingers out of harms ways) We used a Chinese clever to cut in half.
Place spaghetti squash cut side down on top of a lined baking sheet. Add the water to the baking sheet and bake for about 45 minutes or until you can easily pierce a fork into the skin. Remove from oven and let cool for a couple of minutes.
Make your spicy dipping sauce: In a small pan add oil and heat to medium and add garlic, ginger just until aromatic. Remove pan from heat. Add the chili peppers and sauté just for a second and then add your tamari (soya) sauce. Set aside.
In a wok or frying pan, add oil, garlic, ginger, snap peas, red bell peppers , mushrooms (or any vegetables your little heart desires and stir fry for a couple of minutes until bright green and slightly tender.
Using a fork scrape the inside of the spaghetti squash in long strokes to remove the flesh. Add about 2 cups or ½ of the spaghetti squash to the wok, season with salt and white pepper, Chinese 5 spice and a drizzle of sesame oil and quickly stirfry just until your ingredients are incorporated. Remove from burner and set aside to keep warm.
In an omelet size frying pan or wok, spray with a little cooking oil. Heat pan to medium and add one beaten egg and swirl pan to have a light coating of egg on the bottom for a round egg pancake. It only takes 1 minute to cook. As soon as the egg is dry quickly remove the egg pancakes and place on a plate and keep warm. Repeat with the 5 remaining eggs.
Assembly: On a board or plate lay one thin egg pancake. Add about 3 tablespoons of the seasoned stir fried spaghetti squash to one end of the egg. Top with a few fresh chopped green onions. Roll up like a tortilla. Cut off uneven ends… Then cut into thirds.
Serve Skinny Spaghetti Squash Egg Roll Ups with the spicy dipping sauce and enjoy!