Heat the oven to 400 degrees. Cut your spaghetti squash in half lengthwise and scoop out the seeds. Brush it with a little bit of olive oil, and place it cut-side down on a baking sheet. Cook the spaghetti squash for 30-45 minutes, or until it is done and the insides are soft.
When the spaghetti squash has cooled enough to handle it, scoop out the threads with a fork and place them into a 9x13 baking dish. Lower the over to 350 degrees.
Lower the heat and add the garlic to the pan. Stir for about a minute, until garlic is soft. Add the coconut milk and spices, and simmer for about 5 minutes, stirring frequently.
Combine the almond flour with the softened butter with a fork or pastry cutter until it is a crumbly mixture (you'll want to make sure the butter is only softened, and not melted. If the mixture is too soft, you can refrigerate it until it becomes a little more solid). Sprinkle the crumbs over the top of the casserole.