Turn oven on to 350F. Cut spaghetti squash in half lengthwise and scoop out all seeds. Add a bit of water to the bottom of the baking dish (I used a glass one) and place the 2 squash halves face down - the rind side up. Leave in oven for 40-45mins or until flesh is soft enough to scoop out.

Meanwhile, on medium heat, fry the minced pork with a smidgeon of olive oil up until brown then set aside in a bowl. Start to use the julienne peeler (or you can use a spiralizer) on the 3 zucchini. The middle of the zucchini is too soft for the most part so I just peel until it gets too soft to peel the centre. 

Dice up the carrots, bok choy (can replace with another veg if you don't have access to an Asian grocery store), and pepper. Start the carrots in the now empty frying pan with a bit of oil on medium heat and cover with a lid while you chop the other veggies. When the carrots are a bit softer, add the other chopped veggies + spinach. Add the pork back in after about 3-5 mins. 

Depending on when you started with the veggies, this should coincide with the spaghetti squash coming out of the oven. Take a fork and from the outside in, scrape the fork inwards -- this should produce some spaghetti like tendrils from the squash! I know Cookie+Kate has a varied way to cook the squash if you'd like more inspiration.

Add the zucchini noodles into the pan with the veggies and pork and let it cook for a couple minutes while stirring slightly. Add the milk in here to a desired amount (it does thicken a bit with the flour), add little bits of flour at a time and stir. Keep checking to see what you want the thickness to be. 

Finally, add the spaghetti squash and cheese into the mix, and lightly stir. Take the pan off the heat fairly quickly so the squash does not keep cooking too much. Et voilà!