Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package directions. Drain, reserving some of the pasta cooking water.

While the pasta is cooking, make the topping and sauce.

Make the topping by combining the cilantro, green onions, and sesame seeds in a small bowl.

Make the sauce by combining the SunButter, lime juice, tamari, honey, sesame oil, and chili garlic sauce in a small saucepan. Heat over medium-low heat until the SunButter is fully warmed and melted. Stir until smooth.

Put the spaghetti back into the pot it was cooked in, add the SunButter sesame sauce and toss to coat. Add some of the reserved pasta cooking water, a little at a time, to thin the sauce as needed. Put in a serving bowl and top with the cilantro topping. Serve immediately with lime wedges, if desired.