Prepare spaghetti squash using the oven method (below) to achieve "noodles".
Heat ghee in pan and stir-fry the dry spaghetti squash strands. Then, stir-fry nuts and raisins.
In another saucepan, add coconut milk and bring it to a boil. Reduce the heat slightly, add honey, ground cardamom and stir.
After about 10-15 minutes, once the milk has thickened a bit, add the ghee-coated spaghetti strands. Stir for a few more minutes, garnish with ghee-coated nuts and raisins and then serve.