Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.
OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.
Remove and discard the seeds, then transfer the threads of the spaghetti squash to an 10x10 baking dish.
Lower or preheat the oven to 350 degrees F.
Heat coconut oil in a large skillet over medium heat.
Add ground beef, onion, and garlic, and cook stirring until the beef is browned, about 5-7 minutes.
Drain the liquid from the skillet.
Add tomato sauce, ketchup, coconut aminos, apple cider vinegar, dijon mustard, and sea salt, and stir together. Remove from heat.
Pour the sloppy joes mixture over the spaghetti squash and stir together with a fork. Let it cool for 10 minutes.
Mix in whisked eggs until well combined.
Bake in the oven for 1 hour.
Cool for 10-15 minutes before serving.