Curry Spaghetti Squash Cakes

Mix the cooked squash with the egg, salt and garam masala. Then stir in cornmeal.

Add oil to a large skillet to a depth of 1/4-inch. Heat until very hot, then drop in squash mixture by heaping tablespoons. Cook until golden brown on both sides. Remove from skillet, drain on paper towels and serve with Yogurt Sauce.

Yogurt Sauce:

In a medium bowl, combine yogurt, radish, carrot, cilantro, lime juice and salt. Mix thoroughly, check for seasoning and refrigerate until ready to use.