Preheat the oven to 400°F. Mix the chayote squash with the Italian dressing, FUD Mexican Cream, and garlic; let the squash marinate for 15 minutes.
Spread the marinated squash on a baking sheet lined with foil, then bake for 40 minutes, occasionally moving and flipping each piece; remove from the oven and set aside to cool.
Fry the FUD Selecto Bacon in a skillet over medium heat until crisp but not burned; once cool, chop each strip into fine pieces creating bacon bits.
Serve the chayote squash cold, sprinkled with bacon bits and chopped parsley on top.