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["Oven Method:
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Place on parchment paper lined baking sheet, cut side down in a 375F oven for 30min until flesh can be pierced easily with a fork/knife.
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Meanwhile:
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Cut asparagus into 2""-3"" pieces and place in a skillet with 1"" of water bring to a boil, lower the heat to a simmer for 2-3 min. *They should be crispy to bite. Drain and shock in ice water to stop cooking. Set aside.
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Preparation:
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Remove squash from oven and cool to the touch.
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Using a fork, remove seeds, discard. Shred the squash with the fork to remove the fine strands and place in a large enough bowl and mix the squash to separate all the strands. Add most of the dressing and all of the Parmesan cheese. Toss to coat add extra salt & pepper if desired. Place decoratively on a platter, mounding in the center.
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Dress the asparagus with the remaining dressing and taste for seasonings. Place around the squash as in the picture.
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Sprinkle toasted almonds over all of the vegetables.Enjoy with love!", "Microwave Method:
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Place squash cut side down on a microwaveable dish add some water (1/3 cup) to the plate.
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Microwave on high for approx. 10 min checking every 5 min until it is done. (When you can pierce flesh easily with a fork/knife).
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Follow the rest of the recipe as the Oven Method.", "Dressing:
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Meanwhile mix all remaining ingredients together(except for almonds) and allow to marinate. This can be stored for up to a week in the refrigerator. *The olive oil will become solid and you can either use it solid because the hot veggies will melt it or bring to room temperature.
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Then mix in.", "While the squash bakes. Place almonds in a shallow oven proof dish. Bake for 10-15min until they are fragrant. Shake the pan half way through cooking to distribute heat evenly to prevent scorching.", "Allow to completely cool. Place in a small sealable baggy and coarsely crush with a meat pounder or bottom of an empty wine bottle. This can be made up to 2 days ahead and stored at room temperature."]
