1bunch green onionssliced, light and dark parts separated
3garlic clovesfinely minced
Preheat your oven to 350.
Spiralize the butternut squash: cut off both ends; cut the bulb part off and save for another use; peel the other end and cut in half crosswise; place on the vegetable spiralizer and use the large noodle blade.
Place the butternut squash noodles on a parchment lined baking sheet, separating all the noodles. Drizzle with olive oil and bake for 10 to 15 minutes.
Heat the butter in a medium sauté pan until it begins to brown. Add the garlic, light parts of the green onion and half of the walnuts. Cook for a two minutes, then add the butternut squash noodles. Remove from the heat and toss in the dark parts of the green onion and half of the grated parmesan.
Season with salt and pepper and serve immediately. Top with grated parmesan and toasted walnuts.