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Preparing the squash:
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You can prepare the squash two different ways...
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1) You can halve the squash lengthwise, scoop out the pulp and seeds, and bake, or
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2) You can bake the squash, then cut it in half and scoop out the pulp and seeds
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I prefer the second method as the squash is much easier to cut after it's been cooked. Be careful though, the insides of the squash are HOT!
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Set an oven to 375 degrees. Place the spaghetti squash directly on the oven rack and cook for 60 minutes.
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About 30 minutes into cooking time, begin preparing the sauce.
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1. Start by sauteing the onion in a frying pan with the butter, until it is translucent or just starting to brown.
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2. Add the Roma tomatoes, garlic, curry powder, nutmeg, and salt, and cook, on medium-low heat, until the tomatoes' juices have been reduced by about half (~ 10 minutes)
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3. Remove the pan from the heat and allow to cool before adding to a food processor / blender. Pulse the mixture until it is smooth but still has some texture.
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4. Return the liquid to the pan and bring to a simmer over medium heat.
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5. Add the half and half and herbs and simmer for another 5-10 minutes
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6. Remove the pan from heat and cover until ready to serve
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Remove the spaghetti squash from the oven, and scoop out all the insides into a large bowl. Pour sauce over the squash and mix well. Add salt and pepper, to taste, and serve!
