In microwave-safe dish, place spaghetti squash in 3 tablespoons water. Microwave on high 10 minutes. Or, bake in oven 30 to 45 minutes at 375 degrees F. Set aside until cool enough to remove noodles.

Whisk together sauce ingredients. Set aside.

In large frying pan over medium-high heat, heat oil. Cook garlic and lighter parts of the green onions a few seconds, until fragrant.

Stir in vegetables; continue cooking 5 to 8 minutes or until tender, turning occasionally so they don’t burn. Set aside.

Shred squash into noodles; add to cooked vegetables. Pour in sauce. Toss to combine. Top with green onion, sesame seeds and any protein, if desired.