Butternut Squash Noodles with Cranberries and Spinach

Butternut squash noodles have become my new obsession.  They are so delicious and satisfying so you don't miss the real pasta noodle.  Tart cranberries and wilted spinach pair perfectly with the sweetness of the butternut squash.  You will need a veggie spiralizer for best results.  This is the one I use, here on amazon.com.

You'll Need:

• 1 small to medium butternut squash (try to find one with a long skinny neck)
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 tsp chili flake
• 1/4 cup dried cranberries
• 3 cups fresh spinach (or a box of frozen, thawed and drained)
• extra virgin olive oil for drizzling
• salt & pepper

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.  Peel squash and cut the bulb off the end so you are left with only the long skinny neck.  Spiralize the squash into thin noodles and place onto baking sheets.  Drizzle with olive oil and season with salt and pepper.  Bake for 7 minutes and remove from oven.

Drizzle large skillet with olive oil and saute onions and garlic for about 5 minutes or until onion is translucent.  Add in chili flake and spinach.  Cook until spinach has wilted.  Add in the butternut squash noodles and saute just until ingredients come together, no longer than 5 minutes.  Serve!