• Preheat oven to 400 degrees.
• Combine the tuna, cream of mushroom soup, peas and cooked spaghetti squash strands and spices in a casserole dish.
• Bake at 400 degrees for 20 minutes, or until the casserole is bubbling.
• In the meantime, combine the butter and the almond flour in a small bowl and mix well.
• Once the casserole has finished cooking, sprinkle the flour mixture on top of the casserole dish.
• Put the dish back in the oven, and bake for 10 more minutes, or until the top is golden brown (broil for a minute if needed).

To prepare squash using the oven method:

• Preheat oven to 375.
• Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
• Place squash cut side down in a baking dish.
• Bake for 30-45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).