Spaghetti Squash with Curried Squash Sauce

• 1 spaghetti squash (3 to 3 1/2 pounds)
• 2 tablespoons unsalted butter
• 1 tablespoon curry powder
• 1 yellow summer squash, cubed
• 2 tablespoons snipped fresh chives
• 2 tablespoons freshly grated Parmesan cheese

1. Cut the spaghetti squash in half and scrape out the seeds.
2. Place the squash skin side up in a large saucepan, cover by 2 inches with water, and bring to a boil.
3. Lower the heat, cover, and simmer for 20 minutes.
4. While the spaghetti squash is cooking, prepare the curried squash: Melt the butter in a skillet, and add the curry powder and yellow squash.
5. Saute over medium heat until cooked, about 10 to 15 minutes.
6. Pass the mixture through a food mill into a warmed bowl.
7. Add the chives, and keep warm.
8. Using a fork, scoop out the center of the spaghetti squash; it will form spaghetti-like strands.
9. Top it with the curried squash, sprinkle with the Parmesan, and serve immediately.

unsalted butter, curry powder, yellow summer, fresh chives, parmesan cheese

Taken from www.cookstr.com/recipes/spaghetti-squash-with-curried-squash-sauce (may not work)