Place the spaghetti squash in a large bowl and press excess water off with a clean towel.
Preheat oven to 400° and line a 13x9 pan with parchment paper.
In a large pan, add the coconut oil, mushrooms and onion and cook over medium heat until veggies are softened, About 10 minutes.
Add in the thyme, garlic powder, salt, coconut cream and arrowroot powder. Cook for about 5 minutes, until mixture starts to thicken.
Turn off heat and add in tuna, spaghetti squash, and eggs.
Pour into pan and bake for 25 minutes.
Remove and top with crushed chips and bake for 5-10 more minutes.