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