Coconut Curry Cup of Noodles with Spiralized Butternut Squash Noodles

Add 2 tablespoons coconut milk, 2 teaspoons curry paste, 1 teaspoon fish sauce and 1/2 teaspoon brown sugar to each of three 1 1/2-pint canning jars. Layer 3/4 cup bok choy and 1 cup noodles into each jar. Top each with 1 tablespoon coconut, 1 lime wedge and 1 egg. Cover and refrigerate for up to 3 days.

To prepare each jar: Remove the egg. Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 3 to 4 minutes. Stir well. Cut the egg in half and return it to the jar. Let stand a few minutes before eating.