Poke the outside of the spaghetti squash with a fork, cover with aluminum foil and place on a cookie sheet. Roast in oven for 1 hour or until squash is super soft when pierced with a knife. (Yes, you are roasting the squash whole, I find that this is an easier method and produces a better consistency)
Remove squash from oven and allow to rest for 10-15 minutes (still covered). When cool enough to handle cut squash in half and remove the seeds. Once seeds are removed, scrape a fork through the flesh of the squash to separate the "strands and remove from skin. Set squash "strands" aside and reserve squash shells.
In the meantime (I usually do this part while squash is cooking to save time) prepare the sauce by whisking all ingredients together. Set aside.
In a large skillet over medium high heat melt coconut oil. Whisk eggs to scramble in a small bowl then add to hot coconut oil and cook until firm (for the traditional method get the pan searing hot and fry eggs in a single layer, sort of like an omelet, slide egg out onto a plate lined with paper towel. Slice in long strands and set aside. If this all seems like too much just scramble them eggs up!)
Once egg has been removed from pan, add a bit more coconut oil (if needed) and fry garlic, add collard greens, tofu, and scallions. Cook until greens are tender. Add spaghetti squash to pan and cover with pad thai sauce. Toss well and cook until heated through and all ingredients are well incorporated
I like to serve the pad thai inside the hollowed out spaghetti squash shells. Place pad thai mixture in spaghetti squash halves and top with sliced egg, bean sprouts, a squeeze of siracha sauce, sliced almonds (or peanuts if you want to go traditional) and a wedge of fresh lime.