Place your matchstick squashi in a colander and set it in the sink or over a larger bowl. Toss with 1 tsp salt. Let it stand 10 minutes. Squeeze well to remove as much excess moisture as possible. Do not rince.
Way 1 - toast the almonds in a dry skillet over medium heat, tossing until brown -- about 3 minutes. Remove from skillet.
All Ways - Heat oil in the same skillet over medium heat. Add garlic and spices until fragrant, just a minute or two.
Add squash (and carrots for Way 3) and cook, tossing occasionally, until crisp tender, about 2-5 minutes. Don't let it go limp.
Move to a serving bowl.
Finish Way 1 - fold in parmesan and almonds.
Finish Way 2 - cover with lime juice and pepitas.
Finish Way 3 - Whisk together miso and vinegar. Sprinkle over squash.
Finish Way 4 - Serve with a dollop of Greek yogurt on top.