Preheat oven to 400 degrees Fahrenheit.
Slice the spaghetti squash into 11⁄2-inch thick rings, scoop out the seeds and discard or reserve for another use. Lay the rings out flat on a parchment lined baking sheet, and bake for 40 minutes.
To make the alfredo sauce, add the soaked cashews and hemp seeds (including the water), garlic, lemon juice, additional water, salt and pepper to a blender (a bullet blender works well) and blend on high for 1 minute or until super creamy and smooth. Set aside.
To make the peas, fill a medium saucepan with a few cups of water and bring to a boil. Add the peas, and cook for about 3 minutes, or according to package directions. Drain and put back in the now empty pot.
When the spaghetti squash is done, use a fork to scrape the flesh into spaghetti squash strands into a large bowl, and discard the skin. (Watch the video on how easy it is to make spaghetti squash). Then add the squash back to the pot with the peas.
Pour the alfredo sauce over the spaghetti squash, and add the chopped parsley (if desired) and mix everything well until all the spaghetti squash is evenly coated in the sauce. To serve, add a little extra fresh cracked black pepper, if desired