Preheat oven to 400 F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on an oven-safe baking dish with enough water to cover the bottom of the dish.
Bake the spaghetti squash for about 30 minutes, or until fork tender. When ready, remove from the oven and let cool for about 10-15 minutes.
Increase oven temperature to 425 F. Use a fork to tease the spaghetti squash into long spaghetti-like strands, but leave the strands inside the shell.
Season each half with salt and pepper to taste and make a well in the middle of the squash, and carefully break the eggs inside of each crevice. (NOTE: The more you sink the egg into the squash, the more fully it will bake).
Bake for about 20 minutes until the egg white set. When ready, garnish with red pepper, avocado, cilantro and hot sauce and enjoy hot out of the oven.