Low Carb Spaghetti You Need To Try This Spring

Turn your pumpkin into pasta in minutes with this quick and easy Paleo recipe of butternut 'spaghetti' with prosciutto and brown butter.

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Low Carb Spaghetti Recipe

INGREDIENTS

• 1 butternut pumpkin, peeled, halved, seeds removed

• 1 bunch sage, leaves picked

• 2 garlic cloves, thinly sliced

• 4 slices prosciutto, torn into pieces

• 1/3 cup (55g) almonds, roughly chopped, plus extra to serve

• 60g grass-fed butter, roughly chopped

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METHOD

1. Preheat oven to 250°C. Using a spiraliser, mandoline, or vegetable peeler, turn the pumpkin into ‘spaghetti’.
2. Spread over a roasting pan and top with sage leaves, garlic, prosciutto, and almonds. Scatter butter over the tray.
3. Bake for 10-12 minutes until the butter is melted and a nut-brown color and the prosciutto is crisp.
4. Toss pumpkin to coat in butter and serve with extra chopped almonds.

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