Preheat the oven to 375°F. Cut about ¼ of the top off the 4 garlic bulbs to expose the raw cloves. Place the bulbs cut-side up onto a sheet of aluminum foil.

Drizzle the exposed cloves with olive oil, oregano, salt, and pepper. Close the foil loosely around the bulbs, leaving a small vent hole at the top.

Bake until the cloves are deeply golden and soft, about 40 minutes.

Once cooled, squeeze the softened cloves into a bowl with the softened butter and mash with a fork until a uniform compound emulsion is formed.

Maintain the oven at 375°F. Carefully cut the spaghetti squash entirely in half lengthwise. Use a spoon to scrape out and discard the seeds and stringy pulp.

Place the cleaned halves cut-side up onto a heavy-duty metal baking sheet. Drizzle the exposed flesh with honey and olive oil, seasoning with salt and pepper.

Flip the squash halves so they are cut-side down against the metal pan. Roast until the exterior skin yields to pressure and the interior flesh is entirely soft, about 30 to 40 minutes.

In a dry skillet over medium heat, toast the pine nuts until fragrant and golden, watching closely to prevent burning. Remove immediately.

In a large sauté pan, melt 2 tablespoons of the prepared roasted garlic butter over medium heat.

Add the sun-dried tomatoes and fresh spinach. Sauté just until the spinach is entirely wilted, about 2 minutes.

Using a fork, scrape the interior of the roasted squash to extract the long, pasta-like strands.

Add the squash strands directly to the sauté pan. Toss gently to coat the vegetable "noodles" in the garlic butter emulsion and vegetables.

Transfer to a serving vessel and garnish with toasted pine nuts, basil chiffonade, and shaved Parmesan cheese.