Step 1

Preheat oven to 375F.

Step 2

Cut the knob off of one end of the spaghetti squash, then cut it in half lengthwise. Place the halves skin side down on a baking sheet or directly on oven racks. Bake for 45 minutes, until tender.

Step 3

In a wok or large skillet, warm up a little water or oil over medium heat. Add onions, bell peppers, and carrots; cook for 5-7 minutes, stirring, until onions begin to turn translucent.

Step 4

Add garlic; cook for 1 minute. Add mushrooms and spinach; cook until spinach is wilted. Add edamame; cook for 1 minute. Remove from heat.

Step 5

In a small bowl, add soy sauce, water, peanut butter, coconut sugar, Sriracha, and ginger. Whisk until smooth.

Step 6

When the spaghetti squash is done, remove from the oven. Remove the flesh with a fork, separating the strings.

Step 7

Return skillet with vegetables to medium heat. Add shredded spaghetti squash; stir. Pour sauce over the vegetables; cook for 3-5 minutes, stirring until all ingredients are combined throughly.

Step 8

Serve with fresh green onions, chopped peanuts, or chopped cilantro.