1. Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season generously with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
2. To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
3. Heat remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Cook pineapple, carrots, red bell pepper, and shallots for about 3-4 minutes, until softened but still with some crunch. Season with Kosher salt and freshly ground pepper. Add spinach and desired amount of Thai Peanut Red Curry Sauce and cook for 1 additional minute, or until spinach is wilted.
4. Divide spaghetti squash among 4 bowls. Top with vegetable curry and garnish with scallions and chopped peanuts.

for the Thai Peanut Red Curry Sauce

1. Bring coconut milk to a simmer over medium-high heat in a small saucepan. Add peanut butter, curry paste, fish sauce, pineapple juice, lime juice, brown sugar, and garlic. Whisk frequently and cook until thickened, about 15 minutes.
2. Add peanuts and simmer for about 5-10 minutes, until sauce reaches desired consistency. If it gets too thick, add a small amount of water and whisk.