Preheat oven to 400°F. Place eggplant and squash pieces on a lined sheet pan and season both with salt and drizzle with olive oil. Roast for 35 to 45 minutes, until squash and eggplant are very tender and the squash releases easily from its skin. (They may not cook at the exact same rate.) Allow to cool for 10 minutes.

Remove eggplant from skin and discard. Place eggplant flesh in a blender and add ¼ teaspoon salt, crème fraîche, buttermilk, lemon juice, minced garlic, onion powder, garlic powder and 2 teaspoons olive oil. Blend on high speed for about 30 seconds, until smooth. Transfer to a small bowl and let cool. Add chives and parsley and set aside.

Spread almonds on a sheet pan and bake 5 to 8 minutes, until lightly golden. Remove from oven to cool.

For the dukka: Place sumac, sesame seeds and cumin powder in a dry sauté pan and place over medium heat, stirring spices occasionally, for 3 to 4 minutes, until fragrant, then place in a small bowl. When almonds are toasted, transfer to a food processor and pulse several times to break them up into small pieces (they should have a coarse granular texture). Add almonds to the spice mixture and season with a pinch of kosher salt. Set aside.

For the spaghetti squash: Scrape the squash away from the skin. Pull flesh apart into strands and discard skins. Heat 1 tablespoon olive oil in a non-stick pan over high heat. When the oil is shimmering and the pan is hot, spread the squash evenly across the pan and press to pack it down into a pancake-like shape. Let the squash brown for 5 minutes, then carefully flip and brown the other side, cooking an additional 5 minutes, until golden brown. Transfer squash to a cutting board. Cut into 4 triangles and divide among 4 plates. Drizzle eggplant ranch around the squash and sprinkle each with about 1 tablespoon dukka.