You can make this with cooked spaghetti squash instead of real spaghetti.
8 ounces spaghetti
2 cups frozen edamame (shelled soybeans)
4 scallions, chopped
1/4 cup oyster sauce
1/4 cup rice vinegar
3 tablespoons soy sauce (reduced sodium is OK)
2 teaspoons sugar or Splenda
2 teaspoons sesame oil
1/8 teaspoon crushed red pepper, or to taste
2 tablespoons canola oil
1-1/2 cups coleslaw mix or broccoli slaw mix
Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8-10 minutes. Drain.
Combine scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and red pepper in a small bowl until the sugar dissolves.
Heat canola oil in a large nonstick skillet over high heat. Add the veggies and cook, stirring often, until slightly softened, 3-4 min. Add the pasta & edamame. Cook, stirring occasionally, for 2 minutes. Add the sauce and stir to combine.