1. Preheat the oven to 400 degrees. Cut the ends off the squash, slice it down the middle, and scoop out the seeds. Bake in the oven for 25-30 minutes. You don’t want to overcook the squash, it should still have a slight firmness to the noodles. Shred the squash noodles with a fork and set them aside and turn the oven down to 350 degrees.
2. Grease a 9x13 inch baking dish and set it aside. In a large skillet on medium heat, add the ghee. Once the pan is hot add the carrots, onions, celery, and garlic. Cook the veggie mix for about 5 minutes and then add the thyme, rosemary, sage, and parsley. Stir everything together and continue cooking for an additional 2-3 minutes.
3. Sprinkle the tapioca flour over the mixture and stir everything. Add the broth and whisk the ingredients together, making sure everything is combined. Bring the mixture to a boil and add the coconut milk and salt. Continue cooking until the mixture is boiling again.
4. Add the diced turkey to the coconut/veggie mixture and toss with the spaghetti squash.  
5. Pour into the greased baking dish and place in the oven. Bake for 25-30 minutes. The casserole should be set up and slightly toasted on the top when it is done.

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