Soak cashews in one cup of water for at least 30 minutes or overnight.
Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Drizzle a bit of olive oil over each half and sprinkle with salt and pepper. Place face down on a baking sheet and bake for 35 minutes. Set aside to cool.
sauté olive oil, garlic and onions for 5 minutes in a larger pan. Add chickpeas and mushrooms and sauté for another 5 minutes. Add spinach and parsley and sauté´ until spinach is wilted.
Place cashews, cashew water and artichoke hearts in blender or food processor. Blend until completely smooth and creamy.
Use a fork to shred squash into strands. Place strands in a large bowl. Add sautéed veggies, chickpeas, and sauce, tossing to combine. Serve hot.