SPAGHETTI SQUASH WITH ASPARAGUS, RICOTTA, LEMON, AND THYME
1 small spaghetti squash (about 1 1/2 pounds)
1 tablespoon olive oil, divided
2 cloves garlic, smashed
1 pound asparagus
3/4 cup ricotta cheese
3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
1 teaspoon finely grated lemon zest
1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons pine nuts, toasted
