Preheat the oven to 400°F (204°C) and adjust the oven rack to the middle position. Line two baking sheets with parchment paper. Spread the butternut squash noodles out onto one prepared baking sheet, brush with olive oil and season with onion powder, garlic powder, salt and pepper. Place the cashews on the other prepared baking sheet. Bake the butternut squash noodles and the cashews in the oven at 400°F (204°C). Bake the cashews for just 5 minutes. Remove and set aside to slightly cool. Allow the butternut squash noodles to bake for a total of about 10 minutes until al dente, tossing halfway through the cooking time. Remove from the oven, transfer to a large mixing bowl and allow to slightly cool.

While the butternut squash is baking, prepare the asparagus. Wash the asparagus and snip off the chewy ends. Place a large and deep frying pan with 4" of water over medium high heat to boil. Once the water is boiling, add in the asparagus. Cook for 2 minutes until bright green and immediately rinse under very cold water to stop the cooking process. Pat dry on a cutting board and cut into thirds. Set aside.

Place the same large skillet used to blanch the asparagus over medium heat and add in the olive oil. Once oil is simmering, add in the onion and red pepper flakes. Lower heat to medium-low and cook the onion, stirring occasionally, until onion is translucent and mainly wilted, about 3 minutes. Add in the garlic cloves and continue stirring until fragrant, about 30 seconds. Season with salt and pepper. Take the skillet off the heat and fold in the cashews, stir, and pour into a large mixing bowl with the butternut squash noodles and asparagus. Toss to combine and top off with pomegranate seeds.