Instructions

1. Preheat oven to 375F.
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.
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.
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.
5. In a small bowl, add soy sauce, water, peanut butter, coconut sugar, Sriracha, and ginger. Whisk until smooth.
6. When the spaghetti squash is done, remove from the oven. Remove the flesh with a fork, separating the strings.
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.
8. Serve with fresh green onions, chopped peanuts, or chopped cilantro.