Preheat oven to 375°F.

Score the spaghetti squash lengthwise, poke some holes in the shell, and microwave for 5 minutes. This step makes it easier to cut open.

Cut the squash in half lengthwise and scrape out the seeds. Spray or brush the cut sides with ½ tablespoon of olive oil.

Place both halves of the squash cut side down on one half of a rimmed baking sheet. Roast for 20 minutes.

Trim or cut the woody ends of the asparagus, and cut the stalks on a diagonal into 2-inch pieces.

Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining ½ tablespoon oil.

Peel and smash each garlic clove, then place under each squash half.

Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash is easily pierced with a fork, about 20-30 minutes.

Add the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.

Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add to the ricotta and mix well.

Add the asparagus to the bowl.

While the spaghetti squash is cooling, toast the pine nuts by adding them to a skillet over medium-low heat. Allow them to toast until they're golden and fragrant, about 3-5 minutes, shaking the pan occasionally to ensure even toasting. Remove from pan when done.

While the spaghetti squash is still warm, scrape out flesh with a fork, and add to the ricotta mixture. Stir to combine ricotta and veggies well.

Sprinkle the pine nuts over the top of the veggie/ricotta mixture and serve!