Butternut Squash Noodles with Spinach and Mushrooms

Nancy was hungry for butternut squash this week, so I made this new dish for Tuesday dinner and am making Squash Tarte Tatin for Wednesday. I used my julienne peeler to make the butternut squash noodles. The original recipe is from tastingpage.com

INGREDIENTS
1 medium butternut squash, peeled and spiralized or julienne peeled to make "noodles"
1 Tbsp coconut oil
1 shallot, diced
8 oz button mushrooms, sliced
1 1/2 cups fresh spinach
salt and pepper to taste
3 Tbsp Earth Balance soy free buttery spread
some fresh sage leaves, or 1 tsp ground sage

COOKING INSTRUCTIONS
Heat coconut oil in skillet and saute shallot until translucent. Add the mushrooms and cook until water is released and they begin to brown. Combine the spinach and mix until heated through. Season with salt and pepper to taste.

In a separate large skillet or saucepan, melt the buttery spread over medium heat. When it begins to bubble, add the sage and stir. After a minute, add the squash noodles to the pan, tossing with tongs so the noodles get coated and cook evenly. Season with salt and pepper and cook until the noodles are al dente. Combine the noodles and the spinach and mushrooms.