Wash the spaghetti squash, slice in half lengthwise and bake cut-side up in a 200 degrees C oven for 40 minutes, or until tender. Remove from oven and set aside to cool.

Discard the cashew soaking water. Combine the cashews, lemon juice, water, olive oil, salt, paprika, garlic and pepper in a blender. Mix until completely smooth. Set this cashew spread aside.

In a large skillet warm the coconut oil over medium-high heat. Add the onion, capsicum and extra garlic. Sauté for 3 minutes. Add the ground turkey and cook until the meat is brown and onion is tender.

Stir in fennel seeds, pasta sauce, and oregano. Heat through. Remove from heat. Use a fork to scrape the spaghetti squash strands from the squash skins and place in a medium bowl.

Add the eggs, flax meal and nutritional yeast. Mix until fully incorporated.

Coat a 25cm pie plate with coconut oil. Press spaghetti squash mixture onto the bottom and up sides of pie plate, forming a crust.

Spread the meat mixture over the crust. Sprinkle with the cashew spread.

Bake in a 200 degree C oven for 20 to 25 minutes or until bubbly and heated through. Slice into wedges to serve.