Preheat the oven to 400 degrees.

Take your spiralized butternut squash noodles and cut with a scissor, if they are not in half-moon shape. Lay the noodles on a baking tray coated in cooking spray. Bake in the oven for 5-7 minutes or until easily pierced with a fork. Set aside.

In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.

Once the mixture thickens, add in the baked butternut squash noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!