Lamb and Spaghetti Squash

I found this recipe on bhg.com. The flavors are excellent. A very satisfying and low-carb dish.

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 1  lb boneless lamb, cut into pieces
• 1  cup onion, chopped
• 1  cup celery, chopped
• 2  garlic cloves, minced
• 1⁄2 cup tomato sauce
• 1⁄3 cup water
• 1 1⁄2 teaspoons curry powder
• 1 1⁄2 teaspoons fresh ginger, grated
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 teaspoon ground cumin
• 1⁄4 cup plain yogurt
• 2  teaspoons all-purpose flour
• 2 1⁄2 lbs spaghetti squash

Directions

1. Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
2. In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
3. Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
4. Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
5. To serve, spoon lamb mixture over squash.