Preheat your oven to 375°F.

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush cut sides with 1/2 tablespoon of olive oil, placing cut-side down on a baking sheet. Roast for about 35 minutes.

Trim the ends from the asparagus and slice diagonally into 2-inch pieces.

Remove the baking sheet with the squash, and add asparagus to the opposite side. Toss asparagus with the remaining olive oil, place garlic beneath each squash half, and return to oven for 10 more minutes.

Mix ricotta, lemon juice, lemon zest, thyme, salt, and pepper in a large bowl until combined.

Take out garlic cloves from beneath squash and add to ricotta mixture, stir well, then fold in the roasted asparagus.

Scrape out spaghetti squash strands with a fork and add to ricotta mixture, mixing until combined.

Serve on plates, topping with toasted pine nuts.