Step 1: Roast the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork.
5. Once cool enough to handle, scrape the flesh into spaghetti-like strands with a fork and set aside.

Step 2: Sauté the Vegetables

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the chopped onion and sauté for 2–3 minutes until softened.
3. Toss in the sliced mushrooms and cook for 4–5 minutes until they release their moisture and start to brown.
4. Stir in the coleslaw mix, scallions, and dried red chili (if using). Sauté for another 3–4 minutes until the vegetables are tender but slightly crisp.

Step 3: Combine the Squash and Vegetables

1. Add the roasted spaghetti squash strands to the skillet with the sautéed vegetables.
2. Toss gently to combine, ensuring the squash is evenly coated with the flavors of the vegetables.

Step 4: Add Finishing Touches

1. If using, drizzle soy sauce or tamari and sesame oil over the mixture and toss well.
2. Sprinkle sesame seeds over the top for garnish.

Step 5: Serve and Enjoy

1. Plate the Yakisoba Spaghetti Squash warm and serve as-is or with your favorite protein.
2. Pair with a light side dish like miso soup or a crisp salad for a complete meal.