Preheat your oven to 350 degrees.

Using a sharp knife, poke holes all over each squash and microwave for 5-8 minutes, whole, until it can be easily sliced in half length-wise with a large knife.

Meanwhile, slice the tops off the heads of garlic and drizzle with olive oil. Wrap each garlic head separately in tin foil (or use a cast iron garlic roasted if you have one).

Place the garlic in the preheated oven and set the timer for 40 minutes.

Place the spaghetti squash cut side up on a large baking sheet. Spray with cooking spray and place in the oven, set another timer for 35 minutes.

Once the garlic and squash are done, remove from oven. Use a fork to scrape out the spaghetti squash strands into a large bowl and set aside.

Squeeze the cloves of garlic onto a small cutting board and use a knife/fork to smash and cut the garlic into small pieces.

Boil the angel hair according to package directions, drain and set aside.

In a small saucepan, heat up the jar of alfredo sauce and then add the roasted garlic, milk, parmesan, and a little salt and pepper.

Add the cooked pasta to the bowl with the squash, and then pour the sauce over the top. Use a mixing spoon to combine.

Garnish with a light sprinkling of parmesan and either parsley or chives!