Preheat the oven to 400 °F
Peel the butternut squash
Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer (use a vegetable spiralizer)
Transfer to a baking sheets with parchment paper
Add onions and garlic and drizzle with oil, salt and black pepper
Roast until soft, 7 to 10 minutes
While the butternut squash is cooking, place a large pot over medium heat
Once heated, add in the olive oil, onions, garlic and oat milk
Add in salt pepper and pepper flakes
When the noodles are ready also add them into the pan
Cook for 2 minutes and serve
Top with toasted almonds
