To cook spaghetti squash quickly, make several holes in the squash using a fork, then pop it in the microwave for about 10-12 minutes (about 4-5 minutes a pound). Allow to cool for several minutes. Or prepare in your preferred manner.
Mix the butter, turmeric, and blend with the spaghetti squash, cover and set aside.
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Add lemongrass or substitute, lime zest, and ginger.
In small bowl, flend the cornstarch to a thin paste and the 3/4 coconut milk and set aside.
Add the remaining coconut milk to the pot and simmer for 5 minutes. Pour the cornstarch paste, bring to a boil, and then stir for a minute to thicken.
Season with salt and pepper and remove the lemongrass. At this point the storganoff can be cooled and refrigerated until serving time.
Layer the stroganoff over the squash, garnish with cilantrol