Instructions: Preheat oven to 375 degrees.

Cut spaghetti squash in half lengthwise and remove seeds.

Place squash, cut side down, in a large baking dish and add water to a depth of 1/2".

Bake 45 to 60 minutes or until shell is tender and inside of squash is very soft. Remove from oven.

Scrape inside of squash with a fork to remove spaghetti-like flesh. Set aside and reserve shells.

In a wok or large skillet, heat oil and saute garlic and scallions.

Add broccoli, carrot and water chestnuts and stir fry until tender-crisp.

Add soy sauce and cayenne pepper and stir to combine.

Gently stir in squash and vegetable broth and heat through.

Transfer squash mixture to shells and serve.

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