Divide the butternut squash between 2 baking sheets (lined with parchment paper) and bake at 400F for 12-15 minutes
While the butternut squash noodles are baking, make the sauce
Place all the ingredients for the Creamy Garlic Sauce in a high speed blender and blend for 1 minute (I used our Ninja bullet)
Heat up a cast iron skillet or large pan. Add 1 tbs. avocado oil and the organic arugula. Season with salt and saute 1 minute.
Cover arugula with a lid and cook 1 minute, until wilted.
Add the butternut squash noodles to the arugula and pour the sauce onto the noodles. Stir well
For tips on how to soak cashews, check out this post!If you don't have garlic infused olive oil, add 1 tsp of garlic powder to 2 tablespoon of olive oil. TIP: If you cannot easily spiralize your butternut squash, microwave it for 2-3 minutes first. This will make it easier to spiralize. If you do not have a spiralizer, you can buy spiralized butternut squash at the grocery store. Check the refrigerated produce section. Sweet potato noodles could also be used here.