Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
Meanwhile, combine soy sauce, oyster sauce, rice wine (or sherry), Sriracha (if using), honey (or sugar) in a small bowl.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and ginger; cook for 15 seconds. Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
Add the squash and sauce to the vegetables and toss to coat. Cook until heated through, about 1 minute more.