Heat your oven to 180F/200C. Stab your spaghetti squash all over with a fork and place in the oven to roast for 1 hour 20 minutes.
Meanwhile, add the chilli flakes, sugar and sesame oil to your pork mince and mix. Then roll into bite sized meatballs, smaller than a golf ball. Place them in the fridge for 20-30 minutes.
Heat your oil in a large frying pan and start to brown your meatballs. Once nicely coloured, add your red onion and fry until soft.
In a separate bowl, combine the soy, fish sauce, honey, sesame oil, lime juice, garlic, ginger and fresh chilli.
When the squash is cooked, remove from the oven, cut in half lengthways and scoop out the seeds. Then use a fork to pull the flesh away from the skin creating the spaghetti strands. Divide between 4 bowls.
Pour the sauce over the meatballs and onions and cook for 2 minutes more. Then spoon over the spaghetti squash and top with chopped coriander.