Carefully slice open the spaghetti squash lengthwise and scoop out the seeds and guts with a spoon.

Place the squash cut side up on a baking sheet and sprinkle with salt, pepper and the Chinese Five Spice Powder.

Place in the oven at 400 degrees for 35 minutes. Once done, take out and let cool for about 10 minutes.

Using a fork, scrape out the squash, you will see that small noodle like strands will pull away with the fork. Get it all out and set in a bowl.

Add all of the sauce ingredients together in a small dish and whisk till combine. Set aside.

In a large skillet, place your sesame oil in the pan and let heat up to a medium heat. Add in your chopped onion and garlic and cook for 2 minutes.

Next add in your bag of frozen asian stir fry vegetables and toss to coat with the onion, garlic and oil. Let the vegetables cook for about 8 minutes or until cooked through and al dente. 

Add in your scraped out spaghetti squash to the skillet along with your sauce and toss with tongs to mix everything together. Taste the mixture. If if needs more salt, pepper, tamari or sesame oil, add some more at this point.

Top with the chopped scallions and serve while hot!