1. Trim both ends of squash and/or beets, spiralize, and set aside (you can also buy pre-spiralized veggies at most grocery stores).
2. To prepare the sauce, in a small saucepan combine scallions, orange zest and juice, tamari, honey, vinegar, sesame oil, garlic, ginger, cornstarch, chili garlic sauce, and pepper, whisking to remove any clumps of cornstarch. Simmer sauce over medium heat until thickened, 4–5 minutes.
3. Coat a large skillet with cooking spray and heat over medium heat. Add veggie noodles, and cook until soft and releasing liquid, 2–3 minutes. Transfer to a colander to drain excess liquid, 4–5 minutes. In a large bowl, toss veggie noodles with sauce. Garnish with seaweed, and serve immediately.