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Low-carb pumpkin spaghetti

Name: Low-carb pumpkin spaghetti recipe
Yield: 4
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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Butternut 'spaghetti' with prosciutto and brown butter

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by Shannon Harley

delicious. team

Jun 04, 2016

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

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

Method

1.

Preheat oven to 250°C/230°C fan-forced. 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 colour and prosciutto is crisp.
4.

Toss pumpkin to coat in butter and serve with extra chopped almonds.