Ingredients

• 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
• ½ cup smooth natural peanut butter
• ¼ cup reduced-sodium tamari or soy sauce
• ¼ cup water
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon minced garlic
• 1/4-1/2 teaspoon crushed red pepper
• 1 cup frozen shelled edamame, thawed (see ingredient note)
• ½ cup thinly sliced red bell pepper, slices cut in half crosswise
• 1 medium carrot, shredded
• ¼ cup sliced scallions
• ¼ cup chopped unsalted roasted peanuts
• ¼ cup chopped fresh cilantro
• lime wedges for serving