Instructions: Preheat oven to 400 degrees. Steam the asparagus until tender, approximately 8 minutes. Cut squash in half, remove the seeds and discard.

Place squash in 4 x 8 baking pan cut side down, with 1/3 inch water, and bake for 40 minutes. When cooled, remove skin from squash and cut into bite-sizepieces. Combine all the ingredients and mix well. Serve warm.

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