Kung Pao Chickpeas Over Spaghetti Squash Recipe

Ingredients

• 1 spaghetti (6 pound) squash (cooked, 1 large squash)
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 lime, juiced and zested
• 1 tablespoon honey
• 1 tablespoon oil
• 1 tablespoon cornstarch
• 2 tablespoons coconut oil
• 1 can (14.5 ounce) garbanzo beans (chickpeas, drained and rinsed)
• 1 1/2 cup kung pao sauce
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 teaspoon chili flakes
• 4 green onions, thinly sliced
• 2 jalapeños, chopped
• 1/4 cup chopped peanuts
• 1/4 cup fresh chopped cilantro