Take the butternut squash noodles and place them in a food processor. Pulse until chopped into small rice-like bits. This may take many batches (you don't want to crowd the food processor). When done, set aside.

In a large saucepan, add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onion. Cook the onion for 2 minutes or until it begins to soften.

Add in the butternut squash "rice," Adobo, tomato paste, saffron and season with salt and pepper. Stir continuously until tomato paste soaks into the rice. Then, add in the olives and ham. Stir to combine and then add in the 1 cup of the chicken broth.

Stir the mixture and let chicken broth cook and reduce. Once reduced, add in another 1/2 cup. Once that 1/2 cup reduces, taste to see if the consistency is right (should be slightly soft yet still firm). If it needs to cook longer, add 1/4 cup more of broth.

Once done, divide into four bowls and enjoy!