1Tablespoon(15ml)soy sauce or fish sauce, or to taste
fresh cracked black pepper, to taste
1-2Tablespoons(15ml)hot sauce(optional), or to taste
3Tablespoons(45ml)minced fresh cilantro
Preheat Oven to 375°F. Oil a sheet pan with olive oil.
Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
Heat large pan on medium-high heat. Melt butter, then add garlic and onion. Cook until fragrant and translucent. Add coconut milk, curry powder, paprika, soy/fish sauce, black pepper and hot sauce (optional). Bring to a low simmer for about 3 minutes.
Add spaghetti squash strands and toss into the sauce. Cook for about 1 minute or until the spaghetti squash is warmed. Don't overcook the spaghetti squash strands, especially if they’re already too soft or else they'll become mush.
Remove the pan from the heat, add fresh cilantro and additional salt and pepper, if needed, to taste. Serve warm.