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1
For the squash puree: Heat the vegetable oil in a large skillet over medium heat.
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2
Add the spaghetti squash, shallots, ginger, and garlic and cook for 8 to 10 minutes, until the squash is tender and cooked through.
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3
Add the turmeric and coriander and cook for another 2 minutes.
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4
Transfer the mixture to a blender with the yogurt and blend until smooth.
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5
Season with salt, to taste.
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6
For the dahl vierge: Combine the vegetable oil, bell pepper, shallot, ginger, and garlic in a small saucepan over medium-low heat and cook for 2 minutes.
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7
Remove from the heat and let it cool slightly.
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8
Stir in the lime juice and chives.
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9
For the snapper: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
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10
Season the snapper on both sides with salt and pepper.
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11
Dredge the skin-side of the fish in flour and shake off the excess.
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12
Place the fish, skin side down, in the pan and cook for 3 to 4 minutes, until the skin is golden brown and crispy.
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13
Transfer the pan to the oven and cook for 6 to 8 minutes, until cooked through.
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14
To serve, place a few large spoons full of the spaghetti squash puree on a plate.
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15
Top with the snapper and drizzle some dahl vierge around the plate.
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16
Garnish with some shaved fennel and fennel fronds.
