The low carb spaghetti you need to try this spring

Step 1

Preheat oven to 250°C. Using a spiraliser, mandoline or vegetable peeler, turn the pumpkin into ‘spaghetti’.

Step 2

Spread over a roasting pan and top with sage leaves, garlic, prosciutto and almonds. Scatter butter over the tray.

Step 3

Bake for 10-12 minutes until the butter is melted and a nut-brown colour and prosciutto is crisp.

Step 4

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