Preheat the oven to 400 degrees F.
Carefully stab the spaghetti squash several times with a fork. Place in the microwave and microwave on full power for 5 minutes.
In a medium sauce pan over medium heat, add the olive oil. Once the oil is hot, add the mushrooms and cook for 4 minutes, stirring occasionally. Add the peas and garlic, stir to combine, and cook for another minute, then remove the contents of the pan and set them side. Wipe out the pan and put it back on the medium heat.
Melt the butter in the pan you just wiped out. Once the butter has melted, add the flour and whisk until they are combined.
Slowly stir in the milk, whisking constantly to avoid lumps. Stir in the parmesan cheese. Lower the heat to medium, and stir in the wine, chopped turkey, and the mushroom/pea/garlic mixture from earlier.
Remove the spaghetti squash from the microwave, cut it in half, and scrape out the seeds. Be careful, the squash will still be hot from microwaving! Also, the squash will NOT be fully cooked at this point, this just softens it enough to work with easily.
Using a fork, scrape the strands of the spaghetti squash out of the squash and directly into the pan with the other ingredients in it. Stir to combine. If you are having a hard time getting all the strands, throw the halves of squash back into the microwave for 3 minutes and then try again.
Fill the hollowed out shells with the mixture. Place any that won't fit in the squash boats into an oven-safe dish. Top each boat and the dish with crumbled crackers, and spray with olive oil.
Bake at 400 F for 20 minutes.