Preheat the oven to 375 degrees.
Place the squash cut side down on a baking sheet and bake for 1 hour or until flesh is soft.
Remove squash from oven, cool, peel the skin from the flesh, then chop the flesh finely.
While the squash bakes, peel the garlic then place it in an oven proof dish with the olive oil. Bake uncovered alongside the squash for 30 minutes. The garlic will turn golden brown.
After putting the garlic in the oven, cook the pasta according to package directions. Reserve ¾ cup of the pasta water when draining.
Put the roasted garlic and its olive oil in a large skillet, then add the wine and reserved pasta water. Bring the mixture to a boil and cook for 2 minutes.
Add the squash flesh and boil the sauce another 3 minutes, then remove from the heat.
Add the cooked pasta to the sauce and mix well.
Add the salt and pepper to taste, and the Parmesan cheese. Mix well.
Once plated, add more Parmesan cheese to taste.