Preheat oven to 425 degrees F (220 degrees C).
Cut Spaghetti Squash (1) lengthwise, remove seeds and add to cookie sheet faced down. Bake for 45-50 minutes or until flesh can be combed with a fork and has a pasta-like texture. Set aside to cool.
When the squash has about 10 minutes to go, add Red Bell Pepper (2/3), Sweet Onion (1/2 cup), and Carrot (1/2 cup), to a large sauté pan and cook over medium heat for 3-5 minutes.
Add Brussels Sprouts (3/4 cup) and Edamame (1/2 cup) and cook another 5-7 minutes or until all vegetables are crisp tender - or cooked to your liking.
Stir in Teriyaki Sauce (6 tablespoon) and Water (3 tablespoon), mix to combine until all veggies are covered in sauce.
Once spaghetti squash has cooked, cool for 5-10 minutes, then scrape all flesh out and add to teriyaki covered veggies.
Stir to combine, dish into two bowls, cover with Hemp Seeds (to taste) and serve! Enjoy!