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PdfPour the oil into a large saucepan over medium heat. When it shimmers, add the onion, garlic, chile, and lemongrass and cook, stirring frequently, until the vegetables become soft, 5 to 6 minutes. Stir in the red pepper flakes, salt, and ginger and cook another minute or two, until the mixture becomes very fragrant.
Stir in the squash, chickpeas, coconut milk, broth, and aminos. Increase the heat to high to bring the liquid to a boil, then reduce it to a simmer, cover, and cook until the squash is tender, 10 to 15 minutes. Uncover and cook until it reduces and thickens, about 5 minutes. Stir in the spinach a cup at a time and cook, stirring, another minute or two, until the spinach has wilted. If the stew seems too thick, add a little more broth to loosen it.
Stir in the cilantro and lime juice. Taste and add more salt, aminos, and/or lime juice if needed. Top with the cashews and serve hot, on its own, or over rice or another grain of your choice, if desired.