With a spiralizer, cut squash into noodles. (You can also use a vegetable peeler, but the noodles will come out more like ribbons.)

In a large frying pan, heat olive oil. When hot, add garlic and sauté for a minute or two.

Add spinach and mushroom and cook for another minute.

Stir in noodles and cook for about 8 minutes, until noodles are starting to soften.

Remove from heat. Drizzle truffle oil over noodles and sprinkle on sea salt and pumpkin seeds.

Divide into four bowls and serve.