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You’ll love how roasting the zoodles brings out their natural sweetness in this recipe.

What You'll Need

Serves 2-3

• 6 cups spiralized veggies: zucchini, butternut squash, carrots … your choice!
• 2 tbsp avocado or olive oil
• Sea salt and freshly ground black pepper
• 3 tbsp grass-fed butter, cut into cubes
• 2 ounces sliced prosciutto
• 5 sage leaves
• ½ cup crumbled goat cheese

What To Do

Preheat the oven to 400 degrees. Spiralize your veggies and place on a parchment-lined baking sheet. Toss with oil, salt and pepper. Roast in the oven until they are tender but not mushy, 10 to 15 minutes.

While they’re roasting, melt 1 tbsp of the butter in a large skillet over medium heat. Add the prosciutto and cook about 2 minutes each side, until they slightly curled. Remove from the heat and place on a paper-towel-lined plate.

Add 2 tbsp butter to the skillet and, when melted, sauté the sage leaves about 4 minutes.

Remove the skillet from the heat, and crumble the cooled prosciutto. Add the zoodles to the skillet, tossing to combine everything, and stir in the goat cheese and crumbled prosciutto. Remove to a serving platter and enjoy!