Now that you’re acquainted with the ingredients, here’s how to prepare this incredible dish step-by-step:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise. Scoop out the seeds, and drizzle the inside with olive oil, salt, and pepper.

3. Roast the Squash: Place the squash cut side down on a baking sheet. Roast for about 30-35 minutes or until tender and easily pierced with a fork.

4. Cook the Asparagus: While the squash is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the asparagus, and season with salt and pepper. Sauté for about 5-7 minutes until vibrant green and tender-crisp.

5. Make the Ricotta Mixture: In a bowl, combine the ricotta cheese, lemon zest, lemon juice, fresh thyme, and a pinch of salt and pepper. Mix well until smooth and creamy.

6. Shred the Squash: Once the spaghetti squash is cooked, carefully flip it over and use a fork to scrape the flesh into strands. Transfer the strands to a large mixing bowl.

7. Combine Ingredients: Add the sautéed asparagus to the spaghetti squash strands, then fold in the ricotta mixture. Toss everything together until well combined. Adjust seasoning with more salt and pepper if needed.