Add broccoli florets in a large pot and add 1 inch of water to the bottom then sprinkle with a little salt. Place over high heat and bring water to a boil, then cover, reduce heat and allow broccoli to steam for 8 minutes or until tender and al dente. (You can also use a steamer if you have one!) Remove from heat, drain and transfer to a separate bowl until later.

Next add ghee (or butter) to the pot and place over medium heat. Once ghee is melted, add in sliced garlic and saute for 30 seconds or until fragrant. Add in butternut squash noodles and cook for 3-4 minutes or until they are al dente. Reduce heat to medium low and add in cheddar cheese, parmesan, cashew milk and onion powder. Stir every so often for 3-5 minutes or until cheese is completely melted. Stir in broccoli and salt and pepper. Taste and adjust seasonings as necessary. You may want to add in garlic powder or even cayenne (for a spicy version). Recipe serves 2.