Preheat and prep the squash. Heat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil, then season with salt and pepper.

Roast until tender. Place squash cut-side down on a parchment-lined sheet pan. Roast 35–45 minutes, until the shell gives when pressed and the strands pull away easily with a fork. The edges should look lightly caramelized.

Mix the ricotta sauce. While the squash roasts, stir ricotta with lemon zest, 1–2 tablespoons lemon juice, 2 tablespoons olive oil, red pepper flakes, and half the grated Parmesan. Season generously with salt and pepper. It should taste bright and well-seasoned.

Cook the asparagus. Heat a large skillet over medium. Add a small splash of olive oil if needed, then the asparagus and a pinch of salt. Sauté 3–5 minutes until crisp-tender and bright green. Add garlic for the last 30–45 seconds, just until fragrant.

Shred the squash. When the squash is cool enough to handle, use a fork to pull the flesh into long strands. Transfer to a large bowl, keeping some strands in longer pieces for the best “pasta” feel.

Combine gently. Add the warm asparagus and garlic to the bowl with the squash. Spoon in the ricotta mixture and toss gently until everything is coated. If it feels too thick, loosen with a splash of warm water or a bit more lemon juice.

Finish and taste. Sprinkle in the remaining Parmesan. Taste and adjust with extra salt, pepper, or lemon juice. You want a bright, creamy balance with a little tang.

Serve. Pile into bowls, top with more Parmesan and chopped herbs, and add a drizzle of good olive oil if you like. Serve warm.