Preheat the oven to the high broil setting.

Grease a small casserole dish or oven safe skillet with olive oil. Add the salmon in and season with garlic powder, paprika, salt and pepper. Place the salmon in the oven and broil for 10 minutes. Remove from the oven and let cool for 5 minutes before serving.

While salmon cooks, place your butternut squash noodles in a food processor and pulse until rice-like.

Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions, garlic and red pepper flakes and cook until onions are translucent, about 3 minutes. Add the butternut squash rice and season with salt and pepper and stir. Let the butternut squash cook for 2 minutes, stirring frequently. Add the broth and stir, and cook until liquid evaporates. Taste the rice – if it is still crunchy and starting to stick to the pain, add another ¼ cup of broth and continue to cook until soft. Remove the rice mixture from heat, stir in the cheese and stir well to combine. Cover with a lid and keep warm while salmon continues to cook.

Once salmon is done cooking, divide the butternut squash mixture into bowls and top with salmon. Garnish with parsley, if desired.