1.  Heat the oven to 375 degrees. Place the oven rack in the middle of the oven.

2.   Cut the squash in half lengthwise and scrape out to remove all seeds.  Brush the cut sides of squash with ½ tablespoon of avocado oil.  Place cut side down on one half of a rimmed cookie sheet. Roast for 35-40 minutes. While the squash is roasting, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.
3.   Remove the squash from the oven and add the asparagus to the pan, tossing it with remaining ½ teaspoon of oil.  Place a garlic clove under each squash half. Return the pan to the oven and roast until the asparagus is tender and just starting to char. (about 10 min.) set aside.
4.   Place ricotta, lemon juice, lemon zest, thyme, salt and pepper in a large bowl and combine well.
5.   Remove the baking sheet from the oven and carefully remove the garlic cloves from under the squash.  Add the garlic to the ricotta mixture. Mix well.
6.   When the squash is cooled enough to handle but still warm, run a fork through the inside flesh to create strands.  Add strands to the ricotta mixture and stir well to combine.
7.   Divide into plates and top with toasted almonds or toasted pine nuts.