Preheat the oven to 400 degrees. Prepare your spaghetti squash.  Cut the squash in half and scrape out the seeds.  Place the squash on a rimmed baking sheet, flesh side up.  Roast for 35-45 minutes, until the flesh is soft.  Allow the squash to cool before using a fork to remove the strands.

Meanwhile, in a small bowl, combine the soy sauce, sesame oil, peanut butter, agave nectar, lemon juice (lime juice works, too, but I preferred the lemon), ginger, and Sriracha.  Whisk together well.  You may also use a small blender to combine if you prefer.  Set aside.

Combine the frozen edamame and diced carrots.  Place them in a steamer basket and steam them over boiling water until the edamame and carrots are crisp-tender, about 10 minutes.   Remove the steamer basket and empty the water from the pot.  Place the cooked spaghetti squash into the pot you used for steaming the vegetables (just trying to save you an extra dish here…feel free to use a different pot or pan if you prefer) and use a fork or tongs to combine the carrots and edamame with the squash.  If  you cooked your squash ahead of time and it is cold, place the pot over low-medium heat to bring it back to temperature.  Top the squash mixture with the sauce and again use tongs to toss so it is covered throughout.  Heat until the squash is hot, if needed.  Scoop into bowls and top with sesame seeds and/or cilantro, if using.  Serve immediately.  Enjoy!