Thai Spaghetti Squash with Yellow Coconut Curry Sauce

So this isn't really an Indian dish, but Thai cuisine is popular among Indians because it fuses Chinese cuisine with Indian curries.

This fall I've had an obsession with spaghetti squash - because it's a no calorie version of pasta - and when you mix it with a bolognese or with other sauces used with pastas, you can't tell the difference.

So although this recipe can be made with regular pasta - I'm trying it with spaghetti sauce.

Thai Noodles with Yellow Curry Sauce
serves 4 to 5, Prep: 30 min, Cook: 30 min.

Ingredients:

• 1 spaghetti squash
• 1 can of coconut milk
• 2 tsp. of curry paste
• 1 inch. of ginger root, grated
• 2 cloves of garlic, grated
• 1 small can of water chestnuts, drained
• 1 can of chinese vegetables, drained (look for baby corn, bamboo shoots, etc.)
• 1 medium onion, sliced thinly into half moons.
• 2 tsp of oil
  
• green onions for garnish
• lemongrass is optional.

Directions:

1. Preheat the oven to 400 degrees. Split the spaghetti squash in half with a sharp knife and remove seeds. Brush with oil on the inside halves and place the halves squash side down on a sheet tray. Bake for 30 minutes or until tender in the oven.
   While squash is cooking, place a large saucepan or pot over medium low heat. Once it is heated, add the oil, ginger, garlic and onions. Saute until translucent.
   
2. Add the coconut milk. (If you want the lemongrass flavor, add a few pieces into the coconut milk. and let it steep for five minutes. Then remove it.) Let it thicken a bit. 
3. Add the curry paste and mix thoroughly.
4. Then add vegetables. Set the pot aside, while squash finishes roasting.
5. When the squash is finished, let it cool. Once cooled, use a fork and remove the "strings" of squash. 
6. Add squash to curry.
7. Heat through and serve. Garnish with green scallions.