I don't really have an appropriate peeler, so I used a big unwieldy and not-very-sharp knife to peel the squash. It got the job done, but seemed to take forever.
I ended up using more garlic and jalapeno peppers than the recipe called for, since people seemed to think that it was too bland. I used two peppers, and left the seeds in.
The coconut milk I usually get was out of stock, so I had to settle for some I hadn't used before, full of stabilizers and whatnot, and with "coconut extract" as ingredient numero deux, between water and cornstarch. It didn't smell great (in that it was pretty much odour-less), and seemed a little thinner than I would have liked.
Adding the red curry paste (I used three teaspoons) turned what was once a sort-of-colourful dish into a one-colour dish.
I cooked some whole grain spaghetti, and then tossed the squash mixture, the chopped cilantro, and the pasta together in a bowl. It was pretty good, but I think that I might have gone a little overboard with the spice.