Carefully cut your spaghetti squash in half the long way and then scoop out the seeds. Turn your oven to 400, and roast cut side down with a little water in the dish for about 30 minutes, or until the strings pull apart easily with a fork. Allow to cool, and then use a fork to remove all the spaghetti strands and set aside. While it's roasting, prep the other veggies (shredding and mincing)-- stir fries go really fast when you get to cooking so you'll want to have all the ingredients ready to go.
Mix together the sauce: soy sauce and water, the brown sugar or honey and a pinch of red pepper flakes or red pepper paste.
Heat up a little oil over high or medium hight heat and cook your mushrooms until liquid starts to release (about 4 minutes). If you're using pork, add that in here instead of mushrooms, or do the mushrooms after. Once the meat has browned or the mushrooms have stopped releasing liquid, add in half of your sauce mixture and allow to absorb as it cooks.
Make sure the heat is nice and high and add extra oil if you need it. Add in the carrots and onion or leek for a minute, then the cabbage for a minute, and then the minced garlic and ginger for 1 more minute. Toss quickly to avoid burning.
Add the spaghetti squash into the skillet and toss with the remaining sauce mixture over high heat for just a few seconds. Serve immediately with minced scallions or green onions on top and a squeeze of lime juice. An egg, scrambled or poached, is also a great addition for extra protein.