Preheat your oven to 400°F. You will cook the squash, garlic and bacon in the oven at this temperature.

Cut the top off of the head of garlic to expose the cloves, drizzle with olive oil and sprinkle with salt and pepper, then wrap tightly in a small piece of aluminum foil and roast for 40 minutes in the preheated oven.

Meanwhile, cut both ends off of the squash and slice into 1-2” rounds and remove the seeds. Arrange on a parchment lined baking sheet, drizzle all over with olive oil and season each side with salt and roast in the preheated oven for about 30 minutes or until 'al dente'.

Separate strands into long spaghetti noodles and place in a large serving bowl.

The bacon will need about 20 minutes to bake so prepare it after the garlic and squash. Line a baking sheet with parchment paper and arrange the bacon in a single layer, then bake for 16-20 minutes, checking for doneness. Alternatively, you can cook the bacon in the skillet until crisp if there’s limited oven space. With either method, drain on paper towels once done.

With about 5-10 minutes left in the oven for the squash, heat a large skillet over medium high heat and add a tablespoon of oil. Saute the cut asparagus until just crisp tender, 2-3 minutes, sprinkling with salt and black pepper to taste.

Once the garlic is done, make the cream sauce. In a high speed blender, combine the cashews, lemon juice, almond milk, roasted garlic cloves, sea salt and nutritional yeast. Blend on high speed until smooth and creamy.

Toss the sauce with the spaghetti squash noodles, asparagus and cooked, crumbled bacon. Garnish with parsley if desired and serve right away.