From numnums.com
Ingredients
  cashews 3/4 cup
soaked overnight
 spaghetti squash1 medium
about 6 pounds
 chicken broth 3/4 cup
or veggie broth for vegan
 garlic2 cloves
 celery1 stalk
coarsely chopped
 curry powder1 tsp
 sea salt1 tsp
 cilantro1 bunch
chopped
 cashews
crushed

cookware

baking sheet
hand blender
saucepan
fork
1
Soak the cashews the night before.
2
Microwave the squash for about 5 minutes per pound. Rotate the squash every 5 minutes during the cooking cycle. The surface will be slightly soft when its fully cooked.
3
While squash is cooking, prepare the sauce. Drain and rinse the cashews, and add them with the broth, garlic, celery, curry powder and sea salt to a small saucepan. Combine with a hand blender until smooth, about 1 minute.
4
Gently warm the saucepan taking care not to boil the contents.
5
Once the squash is cool enough to handle out of the microwave, cut it at the equator. (You get longer strands this way.) Scrape the inside of the squash with a fork. This will produce spaghetti-like strands. Add to your serving bowl.
6
Mix in just enough cashew-curry sauce to coat the spaghetti squash. Top with cilantro and the crushed cashews. Serve and enjoy immediately.
Source

inspired by Sushi Ran, sauce adapted from Vanille Verte