Preheat oven to 425°. Line a baking sheet pan with parchment paper. Slice spaghetti squash in half horizontally. Scoop out and discard seeds. Lightly drizzle inside with olive oil, season with a sprinkle of salt and pepper. Place face down on baking sheet. Take 1/2 bulb of garlic (leaving the bulb in tact), and slice off the tips. Lay onto a piece of foil, drizzle with olive oil and wrap in foil. Place on the same baking pan as squash. Roast for 35-40 minutes. Shred roasted squash with a fork and put into a bowl until ready to use. Garlic will be used in sauce.

In a heat proof bowl, add raw cashews and boiling water, cover with a plate and allow to sit for 30 minutes. After 30 minutes, drain cashews and add to a blender (high-powered preferred) along with milk, lemon juice, nutritional yeast, roasted garlic from above (squeezed out of casing), and salt. Blend on high for 2 minutes, until creamy.

Drizzle a bit of olive oil (about 1/2 tbsp) into a large skillet. Over medium heat sauté onions and chicken sausage until onions are soft. Stir in baby spinach, it will wilt down to almost nothing. Stir in creamy cashew sauce and spaghetti squash. Combine until everything is coated. Stir in grated parm if desired, season with additional salt and pepper to taste. Add a pinch of red pepper flakes for heat if desired. Enjoy immediately!