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Spaghetti squash yakisoba similar to yakisoba, which is stir-fried soba noodles with other stuff. However, it's made with spaghetti squash instead of soba noodles. Think of it as a low-carb alternative, or just a fun variation, whichever floats your boat.

Cook up a spaghetti squash. As with yakisoba, sling a dash of vegetable oil in a skillet and fry up some stuff. Pretty much anything for yakisoba or yakiudon is fair game here too. Cabbage, carrots, bamboo, shiitake mushrooms, seafood medley, broccoli, scallions, zucchini, lotus root, and tofu are common ingredients for me. Fry up the stuff that'll need more cooking first - carrots and broccoli, for example - with the "flavorous" things like scallions.  Then add in the softer stuff like cabbage and tofu. Stir-fry this for a minute or two, then add in the spaghetti squash. Mix well to make sure the squash absorbs some of the other flavors circulating around, then stir-fry for a few more minutes. Serve, adding yakisoba sauce or other flavoring to taste.