Step 1

Heat coconut oil in a large saucepan 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.

Step 2

Remove from heat and pour sauce through a mesh strainer into a bowl to remove solids. Pour sauce back into the pot and return to a simmer.

Step 3

Mix together cornstarch and broth or water in a small bowl. Add mixture to the 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.

Step 4

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.