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Preheat oven to 400.
Drizzle olive oil over the bottom of sheet pan then sprinkle w/ salt. Add squash face down & rub squash along the bottom of sheet pan. Place a piece of parchment paper or aluminum foil foil onto the sheet pan & add garlic heads. Drizzle w/ olive oil & sprinkle w/ salt. Wrap the garlic tightly w/ the parchment or foil & place onto the sheet pan. Place it in the oven for 35-40 minutes.
When the squash & garlic is done roasting, make the sauce. Place cashews into a blender, then squeeze the garlic into the blender & add the water, coconut oil, lemon juice, salt & pepper. Blend until very smooth.
Use a fork to remove the strands of squash from the inside of the squash. Place it into a bowl, then add the spinach, salt & pepper to taste & sauce to taste. Toss it all together until well combined.
Serve on a plate, top w/ pine nuts, lemon zest, Parmesan cheese, salt & pepper.