Bring the water to a boil and reduce to a simmer.

Simmer the squash for about 30 minutes and remove from the water. Set aside.

When the squash is cool enough to handle, cut off the stem and cut the squash lengthwise.

Scrape the seeds out of the center of the squash and discard, being careful to avoid removing much of the flesh.

Scrape the spaghetti squash into a bowl, separating the strands. Set aside.

Place the olive oil in a large skillet over medium heat.

Add the cashews and cook for 3 mutes.  Stir frequently.

Add the white onion and cook for 5 minutes until slightly tender.  Stir frequently.

Add the chicken thighs and cook for 5 minutes until lightly browned.  Stir frequently.

Add the curry powder, garam masala, paprika, cumin, and ginger and cook for 1 minute.  Stir continuously.

Add the flour and cook for 1 minute.  Stir continuously.

Add the coconut milk, milk, salt, and the white part of the green onions, and cook, stirring continuously, until the sauce thickens – about 2 minutes.

Add the spaghetti squash, yogurt, and the green part of the green onions to the sauce and stir gently until heated through.

Serve.