Spiralize the yellow squash and zucchinis into a large bowl.
3. Step
Bring a large skillet over medium heat and add olive oil.
4. Step
Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
5. Step
Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
6. Step
Roast the red peppers until black and charred bits appear, about 25-30 minutes.
7. Step
Carefully remove the red peppers from the oven and remove the charred black bits.
8. Step
Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
9. Step
Heat a large skillet over medium heat.
10. Step
Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
11. Step
Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
