To make the cashew cream, place the cashews in a small container and cover with water. Let soak 2-3 hours, until soft and plump. Drain the cashews, then add them to a blender with 1 cup water. Blend on high until smooth. 

Heat your oven to 400ºF. Split the spaghetti squash in half, lengthwise, and scoop out the seeds. Place the squash cut side up on a baking sheet; bake 40 minutes or until tender. 

Meanwhile, cook the bacon in a large pan over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel lined plate, leaving the drippings behind.

Add the chicken to the pan from the bacon; season with salt and pepper. Cook 5-6 minutes or until browned and almost cooked through. Transfer to the plate with the bacon. 

Add the shallot and garlic to the pan; cook 1-2 minutes or until fragrant. Add in the broth and wine (if using) and bring to a simmer, scraping up the brown bits from the bottom of the pan. Stir in the cashew cream; simmer 5-8 minutes or until thick enough to coat the back of a spoon. Season with salt and lots of freshly cracked pepper. 

Crumble the bacon. Mix the crumbled bacon, chicken, and parsley into the sauce.

Use a fork to scrape the "spaghetti" from the squash; mix it into the sauce. Spoon the carbonara into the squash shells. Return to the oven for 10 minutes. 

Top with additional parsley, if desired.