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Ingredients:
1 sweet potato/delicata squash
1 clove of garlic
1/4 cup olive oil
1/4 cup pecans
Dash of salt

Directions:
Preheat oven to 375 F. Cut squash in half, roast (seed side down) for about 40 minutes. Once squash has cooled enough to handle, scoop out seeds and discard. Scoop squash into food processor and add the rest of the ingredients. Blend until smooth. Mix with zucchini noodles and bake at 350 F for 15-20 minutes.