- 1 small spaghetti squash (about 1 1/2 lb)
- 1 Tbsp olive oil, divided
- 1 lb asparagus
- 2 cloves garlic, smashed
- 3/4 cup ricotta cheese
- 4 Tbsp unsalted butter, melted
- 1/3 cup half-and-half
- 3 Tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp fresh thyme leaves
- 1 Tbsp capers with brine
- Salt and freshly ground pepper
- 1/2 cup shaved parmesan
- 4 Tbsp pine nuts toasted
Preheat oven to 375°.
Cut squash in half lengthwise and scrape out seeds. Brush cut sides with 1/2 tablespoon of oil. Place cut-side down on 1/2 of a rimmed baking sheet and roast for 35 minutes.
Meanwhile, trim woody ends from asparagus and cut stalks on a diagonal into 1” pieces.
Remove baking sheet with squash from oven, add asparagus to the other side, and toss with remaining 1/2 tablespoon oil. Place 1 garlic clove beneath each squash half. Return baking sheet to oven and roast until asparagus is tender and starting to brown, and squash is easily pierced with a fork, about 15 minutes.
Meanwhile, in a bowl, add ricotta, melted butter, half-and-half, lemon juice, zest, thyme, capers, salt, and pepper and stir to combine.
Remove baking sheet from oven and remove garlic cloves from beneath squash. Add to ricotta and mix well. Add asparagus to ricotta bowl.
Increase oven temperature to broil.
When squash is cool enough to handle but still warm, run a fork through flesh to separate and remove strands from shell. Add to ricotta mixture and stir to combine. Add squash mixture back into spaghetti squash shell, top with parmesan and place in oven for about 5 minutes, or until cheese has melted slightly. Top with pine nuts and serve warm.