Saute butternut squash noodles in oil with garlic and red peppers.
When warm, add spinach, and cook for 30 seconds.
Add spaghetti sauce, then top with cheese.
Place a lid over pan. Reduce heat, and let sit for 3 minutes to let the cheese melt.
Garnish with cilantro, and serve.

1 package prepared butternut squash noodles
1 tablespoon coconut or another oil
2 cloves garlic, minced
4 tablespoon chopped red pepper
2 cup spinach
2 cup spaghetti sauce
1 cup vegan mozzarella
cilantro