Heat a large saucepan over medium-high heat.
Once hot, add olive oil, garlic and shallots. Reduce the heat to medium and cook for 5 minutes, stirring frequently or until garlic and shallots begin to brown on the edges.
Add the butternut squash noodles (don’t be alarmed if they are overflowing in your saucepan, they will begin to shrink quickly). Allow to cook for 4-5 minutes, stirring frequently, until they begin to shrink.
Add the vegetable broth, pepper, lemon juice and rosemary, cover and reduce to heat to low. Allow to cook for another 4-5 minutes, or until the noodles become soft and the broth has been absorbed.
Season with a pinch of sea salt if desired and give one last stir.
Remove from heat and transfer to a large serving bowl. Serve warm.
The Nutrition Facts box below provides estimated nutritional information for this recipe.