Pre-heat oven to 375 degrees degrees Fahrenheit. Drizzle squash with 2 tablespoons of olive oil and season with salt and pepper. Place squash, cut side down, on a sheet tray and roast in oven for 20-25 minutes or until flesh pulls away from skin. (be careful not to overcook as it is important for the squash to maintain its texture.) Using a fork, remove squash flesh from skin and set aside.
Toast walnut pieces in remaining tablespoon of olive oil. When nuts turn brown, drizzle with honey, tossing walnuts to coat. Add lemon juice and finish. Fold walnuts into spaghetti squash and season with salt and pepper.
For the Sauce
2 cups Manzanilla sherry
1 cup vegetable stock
1tsp mild imperial curry
2 Tbsp shallots, peeled and minced
1 clove garlic, peeled and minced
1 Tbsp lime juice
1 Tbsp butter
3 Tbsp pumpkin seeds, toasted
3 Tbsp apple, peeled, cored and minced
Place all ingredients except lime juice, butter, pumpkin seeds and apple in a saucepan. Cook over medium heat and reduce by two thirds. When reduced, blend with a hand blender until smooth.
Season with salt and pepper to taste. Add lime juice and stir until butter is melted. Just before serving, warm sauce and add toasted pumpkin seeds and minced raw apple. Season again with salt and pepper to taste.
Spoon spaghetti squash into center of each plate. Place fish on top of squash and spoon sauce on top of fish and drizzle around plate.