Add the butter to a medium skillet over medium heat. Once the pan is hot, add in crushed garlic.
Once garlic is fragrant, about a minute into cooking, add in lemon juice and brother until it starts to simmer.
In a separate mixing cup, beat the two eggs together with half of the mozzarella cheese. Temper your eggs by adding 3 tablespoons of the broth mixture to the mixing cup, stirring constantly before slowing pouring the egg mixture into the pan. Cook for about a minute until the sauce is thick and creamy.
Add the butternut squash spirals into the skillet with the remaining cheese and toss to combine, letting the noodles cook completely through.
Serve in a bowl, with the zest of the lemon and fresh sage.
