This recipe is a quick and easy way to use up leftover spaghetti squash. In a pan, sauté sliced bell peppers, onions, and mushrooms until tender. Add cooked spaghetti squash to the pan and stir until heated through. In a bowl, whisk together soy sauce, honey, garlic, and ginger. Pour the sauce over the vegetables and spaghetti squash, and stir until everything is coated. Serve with chopped green onions and sesame seeds.
