This lemongrass curry spaghetti squash is loaded with vegetables and plant based protein, and the sauce is nothing short of addictive.
Heat coconut oil in a large sauce pan over medium heat. Add lemongrass, ginger and garlic and cook for about 1 minute, stirring. Add curry paste and continue to cook for another minute. Add coconut milk and bring to a boil. Reduce heat to a simmer and add sugar, fish sauce, lime juice and lime zest. Cook, stirring occasionally, for 5-7 minutes.
Remove from heat and pour sauce through a mesh strainer into a bowl to remove solids. Pour sauce back into pot and return to a simmer.
Mix together cornstarch and broth or water in a small bowl. Add mixture to sauce as well as chickpeas and snap peas and continue to cook for 2-3 minutes, or until sauce has thickened and vegetables are warmed through. Taste sauce and adjust if necessary- if the sauce isn't salty enough, add more fish sauce; if it needs to be sweeter, add more sugar; if it needs a touch of brightness, add another squeeze of lime juice.
Divide spaghetti squash among plates. Top with lemongrass curry sauce and garnish with red onion, peanuts and cilantro leaves. Serve with lime wedges on the side.