1/2 cup fresh chopped cilantro, plus some for topping

1 red or yellow bell pepper, halved and sliced

1/4 tsp. Pure sea salt or to taste

3 Tbsp. Agave nectar for paleo use honey

Cook spaghetti squash and remove strands. Set aside (see link below how to cook spaghetti squash)

Whisk together mushroom broth, tamari sauce, rice vinegar, agave, ginger, lime juice, arrowroot/tapioca, white pepper, and salt. Set aside

Heat a large wok or non-stick skillet over medium-low heat. Add coconut oil and garlic. Cook for 1 minute

Increase heat to medium-high and add mushrooms, bell peppers, zucchini and green onions. Stir-fry for 5 minutes

Add prepared sauce and bring to boil. Cook until the sauce slightly thickens, about a minute

Add cooked spaghetti squash, bean sprouts and cilantro. Cook just until heated through