For the spaghetti squash:

• 1 spaghetti squash
• 2 teaspoons olive oil

For the chickpeas:

• 1 15-oz. can of chickpeas, drained and rinsed
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• Few twists of black pepper

For the slaw:

• 1 carrot, shredded
• 1 cup green cabbage, shredded
• 1 cup red cabbage, shredded
• 2 green onions, thinly sliced (dark green parts only)
• 1 teaspoon sesame oil
• 2 teaspoons lime juice
• Pinch of salt

For the sauce:

• 3 tablespoons soy sauce
• 2 teaspoons chili garlic sauce
• 2 tablespoons sesame oil
• 1/4 cup maple syrup
• 1 tablespoon lime juice
• 1 tablespoon tapioca flour
• 1 tablespoon water

For the green beans:

• 1/2 pound green beans, ends trimmed
• Pinch of salt and black pepper