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1 small spaghetti squash (about 1 1/2 pounds)
Olive oil
1 pound asparagus
1 medium lemon
3/4 cup ricotta
1 clove garlic, unpeeled
Olive oil
1 teaspoon fresh thyme leaves, from 4 to 5 sprigs
Salt and pepper
3 tablespoons pine nuts, toasted
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1st Keep
 hawk206
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