I love this recipe. This was my first experience with spaghetti squash. The hardest part was cutting the squash open, after that it was a breeze. I followed the recipe almost exactly (minus the ginger, b/c I don't like ginger) and the flavors complimented each other well. I used Asian red chile sauce and I did not find the recipe at all spicy. I chose the chile sauce over the chile oil because it's fat free.
I managed to get dinner for two from this recipe with enough left over for 3 lunch portions.
The only reason I gave this recipe 4 stars out of 5 is because Asian food is typically not my go-to, but it's nice every once and a while and this is definitely one of the best Asian-inspired recipes I've had.