1 large butternut squash spiralized (can purchase prepared, but should be fresh)
2-3 cups raw spinach
˝ cup chopped sun dried tomatoes
5 cloves chopped garlic
2 Tbsp olive oil (divided)
1 Tbsp onion powder
1 Tbsp garlic powder
2 tsp oregano
2 tsp red pepper flakes
Optional garnish: feta cheese, sliced almonds
Remove the skin and spiralize the butternut squash into thick "noodles." If using prepared spirals, remove from package.
In a large bowl, coat the noodles with 1 tbsp of the olive oil, onion and garlic powder.and liberally season with salt and cracked pepper.
In a large pan, add the remaining olive oil and sauté the chopped garlic on medium heat until fragrant.
Add the seasoned butternut squash noodles and toss with garlic, continuing to do so until al dente to touch.
Add the sun-dried tomatoes, oregano and red pepper flakes and combine. Last, add the fresh spinach and mix until slightly wilted.
Remove the "pasta" from the pan and place in a large serving bowl and top with feta cheese and sliced almonds (if desired).
Sprinkle with extra red pepper flakes for added heat.