Easy Curry Butternut Squash Noodles

Curry Sauce:
    1/2 teaspoon fresh Ginger, grated
    2 garlic cloves. Mined
    Red pepper flakes
    1 teaspoon cumin
    1 tablespoon green curry paste, *see notes
    2 cups full fat coconut milk
    2 teaspoons lime juice, more to taste
    1 teaspoon fish sauce
    1 teaspoon coconut sugar
    1/4 teaspoon sea salt, more to taste
     
Other Ingredients:
    1 large butternut squash (about 3 cups noodles)
    1 red pepper, thinly sliced
    1 green pepper, thinly sliced
    1 yellow onion, thinly sliced
    1/4 teaspoon sea salt
    1 tablespoon scallions, thinly sliced
    1 tablespoon cilantro, for garnish
    1 lime, sliced into wedges for garnish
    1 red chili pepper, sliced thin for garnish
     Optional: 1cup fresh spinach

Make the Sauce: Heat ginger, garlic, red pepper flakes, cumin, and green curry paste on medium heat for 1 minutes. Add coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine. Bring sauce ingredients to a boil over medium-high heat. Once at a boil, lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
    
Heat 2 teaspoons extra-virgin olive oil in a large sauté pan. Add peppers, onions, and sea salt.
    
Sauté until onions turn translucent and the peppers have started to softened, about 3-5 minutes. Add butternut squash and sauté for an additional 5-7 minutes. If adding the spinach, add at the end and toss until wilted.
    
Place butternut zoodles, peppers, and onions in a large serving bowl. Pour curry sauce over the veggies. Garnish with cilantro, scallions, and red chili pepper if using. Serve warm!