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Chop off the top of the butternut squash, as well as the bulb with seeds and reserve for another use.
Peel the rest of the squash until you no longer see green. You should be left with bright orange flesh.
Cut in half and being to spiralize until you're left with all noodles.
Heat the coconut oil and sauté the shallot until translucent.
Add the mushrooms and cook until water is released and they begin to brown.
Combine the spinach and mix until heated through. Season with salt and pepper to taste.
Meanwhile, melt the butter in a separate pan over medium-low heat.
When it begins to bubble, add the sage and watch carefully while stirring.
After a minute, add the squash noodles to the pan, tossing with tongs so the noodles get coated.
Season with salt and pepper and cook until noodles are al dente.
Combine mushroom, spinach mixture and serve.