The hardest thing about this recipe, which isn't hard at all, is prepping the squash. Once you get into a rhythm though, it's not too bad.

You just need to peel and use the larger, non-seeded end. It pays to be picky when purchasing a butternut since you want a decent, uniform size, big enough to spiralize.

The strands come out in triplicate so you can pull them apart as they come out or they'll loosen up once they cook. They do take a little longer to cook than zucchini, but I thought they were even better.