Preheat the oven to 400°F (200°C). Trim the ends of the spaghetti squash, cut it in half lengthwise, and scoop out the seeds.
Brush each cut half with 1 tablespoon of coconut oil and season with salt and pepper. Place cut-side down on a baking sheet and roast 45–55 minutes, until the flesh pulls into strands with a fork. Let cool slightly.
Scrape the roasted squash flesh with a fork to create spaghetti-like strands; set aside in a bowl.
Combine cashew butter, lime juice, liquid aminos (or soy sauce), maple syrup (if using), red chili sauce, grated ginger, and 2 tablespoons chopped cashews in a small blender or food processor and blend until smooth to make the sauce. Set aside.
Heat the remaining 2 tablespoons coconut oil in a medium nonstick skillet over medium heat. Add the red bell pepper and jalapeño and sauté about 3 minutes, stirring occasionally.
Add the grated carrot and minced garlic and continue to sauté 3–5 minutes, until the vegetables are softened but still have some bite.
Push the vegetables to one side of the skillet and add the raw shrimp. Cook 1–2 minutes per side until shrimp are pink and cooked through.
Pour the cashew-ginger sauce into the skillet and cook 2–3 minutes to warm and thicken slightly, stirring to combine with vegetables and shrimp.
Add the spaghetti squash strands to the skillet and toss gently to coat everything evenly in the sauce and heat through, about 1–2 minutes.
Serve immediately topped with remaining chopped cashews and fresh herbs if desired.
