To cook spaghetti vegetable, pierce it a few times with a metal skewer. Place the whole vegetable into a large pan with water and bring to the boil. Reduce the heat to simmer, cover and cook for 25 - 40 minutes depending on its size. When the skin collapses into the centre it's ready.
Heat the olive oil in a small frypan. Add the garlic and sauté for 2 to 3 minutes.
Add the chilli and trout, and reduce the heat.
Stir through the lemon juice, zest, and coriander leaves, and season with cracked black pepper.
Using a fork, transfer the strands of spaghetti-like flesh of the spaghetti vegetable onto 2 serving plates. Top with smoked trout and serve.