Peel and de-seed the red kuri squash, and then finely dice the flesh into small cubes.
Place the cubes in a bowl along with the lemon juice, finely chopped garlic cloves, paprika, cumin, yoghurt and onion.
Stir all the ingredients together thoroughly, cover the bowl with cling film and place in the fridge for 30 minutes.
Preheat the oven to 180 °C, roast the marinated diced squash for 10 minutes and then put to one side.
Cook the spaghetti until it is al dente.
Add a little of the spaghetti cooking water to the marinated squash and then pour this sauce over the spaghetti.
Serve straightaway – and enjoy!