Preheat the oven to 375 degrees.

Prepare your asparagus. Snap off one half-inch off the ends and then cut into three sections.

Coat a baking tray with cooking spray and place in the asparagus and mushrooms.

Let vegetables roast for 20 minutes, flipping halfway through.

Place the butternut squash noodles on another baking tray and drizzle olive oil. Mix to combine thoroughly and season with salt and pepper. 5 minutes before the other vegetables are done, add in these noodles. Cook for 5-7 minutes or until softened to your preference.

After you put the noodles in the oven, add a medium-sized saucepan filled 1/3 the way with water. Heat until bubbles form on the bottom, almost at boiling level.

Lower the heat to a simmer, crack an egg into a small dish, and pour very carefully and slowly into the water.

Let cook for about 3-4 minutes. Pull the egg out with a slotted spoon and poke it. If it is jiggly yet firm, it's done. If it's hard to the touch, it's overdone. If it's too delicate, cook for another 30 seconds.

Place the spoon on a folded paper towel to drain, while you finish preparing the pasta.

Place your butternut squash noodles in a bowl with the roasted vegetables. Top with the drained poached egg. Enjoy!