1.

Set a large skillet over medium-high heat.

2.

Add the butter and a drizzle of oil and once the butter has melted, add the mushrooms and cook for 4-5 minutes, or until softened and starting to turn golden. Add the garlic and a big pinch of salt and pepper and cook for another minute. Transfer to a bowl or plate and add another drizzle of oil to the pan.

3.

Add the squash noodles and cook, tossing with tongs, for a few minutes.

4.

Add the spinach and cream and cook for another 2-3 minutes, or until the spinach wilts and the squash is al dente, like regular pasta.

5.

Return the mushrooms to the pan and grate over some parmesan or crumble in some goat cheese.

6.

Toss to warm through and serve immediately.