Preheat oven to 350 degrees

In an 9x13 baking dish lightly spray the bottom with cooking spray.
Place the zoodles in the dish and spread out as much as possible.
Bake zoodles at 10 minute intervals. Remove and stir every 10 minutes, continue baking at 10 minute intervals until the moisture has evaporated.**Depending on the size and moisture level of the zucchini this may take between 10-20 minutes. Remove when moisture as evaporated and they have shrunk in size, but before they are brown or crispy.**

While zoodles are pre-baking heat a medium size skillet over medium heat and cook the chopped bacon until crispy. Remove from skillet and set aside.

Drain off most of the bacon grease from the skillet (reserving about 1 tablespoon) and  brown the ground turkey or beef, add the onion. Drain off any fat.

Add the tomato paste, mustard, cream cheese, beef broth, almond milk, heavy cream, spices and 1 cup of cheddar cheese. Bring the mixture to a simmer and stir until a creamy sauce forms. 

In the 9x13 pan you pre-baked your zoodles in layer the zoodles, cheeseburger mixture, half of the cooked bacon and remaining shredded cheese to the top.

Bake 25-30 minutes until gold and bubbly.

Top with remaining bacon.