Cut the ends off of the zucchini and squash and cut in half. Spiralize and put the zoodles in a bowl and set aside.
Roast the red peppers on an open flame on your stovetop. (You can do in the oven too). Once the red peppers are charred, place in a paper bag and seal for 20 minutes.
Meanwhile, heat the oil in a skillet on medium heat. Add in the tomatoes, shallots and onions with the spices and cook until the onions are softened and the tomatoes begin to blister.
Add all the veggies to a blender and blend into a puree. Return to the skillet and simmer for 5 minutes.
Finish by adding the zoodles in the sauce and cook for 2 minutes.
Serve and enjoy!