Ingredients:

• 1 small spaghetti squash (around 1 1/2 pounds)
• 1 tablespoon olive oil, divided
• 2 garlic cloves, smashed
• 1 pound asparagus
• 3/4 cup ricotta cheese
• 3 tablespoons fresh lemon juice (from 1 medium lemon)
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 3 tablespoons toasted pine nuts

Instructions:

1. Prepare the Oven and Squash
   • Preheat the oven to 375°F with the rack in the center position.
   • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   • Brush each cut side with 1/2 tablespoon of olive oil.
   • Place the squash halves, cut-side down, on one half of a rimmed baking sheet.
   • Roast in the preheated oven for 35 minutes.
2. Prepare the Asparagus
   • While the squash is roasting, trim the tough ends from the asparagus.
   • Cut the asparagus stalks into 2-inch pieces on a diagonal.
3. Add Asparagus and Garlic to Baking Sheet
   • After 35 minutes of roasting, remove the squash from the oven.
   • Add the asparagus to the empty side of the baking sheet.
   • Toss the asparagus with the remaining 1/2 tablespoon of olive oil.
   • Place a smashed garlic clove beneath each squash half.
   • Return the baking sheet to the oven and roast for another 10 minutes, or until the asparagus is tender and starting to brown and the squash is fork-tender.
4. Prepare Ricotta Mixture
   • In a large bowl, combine the ricotta cheese, lemon juice, lemon zest, thyme, salt, and pepper.
   • Stir until the mixture is fully combined.
5. Combine Roasted Vegetables with Ricotta
   • Remove the garlic cloves from under the squash halves and mash them into the ricotta mixture.
   • Add the roasted asparagus to the ricotta and mix well.
6. Prepare Squash
   • When the squash is cool enough to handle, use a fork to scrape its flesh into strands.
   • Add the spaghetti squash strands to the ricotta mixture and stir to combine.
7. Serve
   • Divide the prepared dish onto plates or place it on a serving platter.
   • Garnish with toasted pine nuts and serve.

Notes:

• Storage: Leftovers can be kept in an airtight container in the fridge for up to 4 days.

Nutrition