Heat wok. Stir fry lamb until lightly browned. Remove from pan and keep warm.
Microwave or steam squash and snow peas until just softened - do not overcook.
Combine water, soy sauce and cornflour and cook in wok, stirring until mixture thickens. Stir in raspberries and add the lamb, snow peas and squash. Quickly heat through. Serve over spaghetti squash.