Thai Green Chicken Curry with Spaghetti Squash

2 tbsp canola or peanut oil
1 kg boneless, skinless chicken breast haves, cut into 1/4 inch slices
1 tsp salt
2 tbsp prepared green curry paste
1 (14 oz) can unsweetened coconut milk
1 cup chicken broth
1 cup cut green beans, cooked
1 spaghetti squash
1/4 cup chopped fresh basil
2 tbsp fresh lime juice
2 green onions, thinly sliced

• Heat the oven to 400°F and arrange a rack in the middle. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes. 
• Scrape flesh out with a fork. 
• Meanwhile heat oil in a skillet over medium heat until hot but not smoking 
• Sprinkle chicken with salt. Add to skillet and cook 3 to 4 minutes, stirring occasionally (do not let chicken brown). Stir in curry paste and mix to evenly coat chicken. Add coconut milk and broth. Bring to a simmer; cook 2 to 3 minutes. 
• Add green beans, and basil and cook 2 to 3 minutes more, just until heated through. Stir in lime juice and pour onto serving platter. Sprinkle with green onions. Serve over spaghetti squash.