Roasted Cauliflower with Spaghetti Squash and Crisp Prosciutto

By • October 2, 2010 11 Comments

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Author Notes: This dish was created based on my love of the flavors of Italian food. Instead of using pasta, spaghetti squash was used, a sure way to boost veggie intake for my family. Roasting cauliflower florets was one of the best technique to enjoy cauliflowers, they're crisp on the edges yet as the same time, tender. And crisp prosciutto and lots of garlic adds texture and big flavor to an essentially humble dish.3liz4

Serves 6

  • 1 large spaghetti squash
  • 1 large head cauliflower, cut into small florets
  • 5 tablespoons extra-virgin olive oil, plus more for roasting cauliflower
  • 4 slices Prosciutto, diced
  • 1/2 teaspoon red pepper flakes
  • 5 garlic cloves, peeled and sliced
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 cup grated Grana Padano, or more to taste
  1. Preheat oven to 375°F and place a rack in the middle of oven. Scrub the squash well and pierce the flesh with sharp knife all over. Place it in a shallow baking pan and bake in the preheated oven for about 1 hour. Let it cool.
  2. Increase the oven temperature to 400°F. In a large baking pan, toss cauliflower florets with a few tablespoons of the olive oil and season with salt and pepper. Roast until slightly brown and tender, turn them occasionally.
  3. In a large skillet heat 3 tablespoons of the olive oil over medium-high heat, scatter diced Prosciutto and cook until crisp and golden brown, about 4 minutes. Use a slotted spoon to remove prosciutto to a plate; set aside.
  4. Heat 2 tablespoons of the olive oil in the same skillet over medium-high heat and toss sliced garlic, red pepper flakes, and sage; stir and cook for one minute. Remove from heat, combine cauliflower in the skillet.
  5. Cut the squash in half lengthwise with a serrated knife; scoop the seeds and fibrous strings from the center of the squash. Gently scrape the inside of the squash with a fork to shred the pulp into strands. Place the pulp in a large serving bowl, add the garlic-cauliflower mixture, crisp Prosciutto, toss them together, and season with salt and pepper. Before serving, sprinkle grated Grana Padano on top of the dish.

Tags: cauliflower, family, prosciutto, savory, spaghetti squash

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Comments (11) Questions (0)


11 months ago CristyLeeNYC

Delicious! I cooked both the squash and cauliflower together at 400, putting the cauliflower in about 20 minutes after the squash. Next time, I'll bump the temp to 425, which should make this meal particularly fast and easy.


almost 4 years ago rachaelmr

This was super delicious - thank you!! I always think about cauliflower and spaghetti squash but forget how much I like them - now I can have their loveliness AT THE SAME TIME!! mmmmmm...


over 4 years ago ellencf

Can this be done without the meat? I have to make a dish for an event where there are a lot of vegetarians and this sounds great except for the meat.....


almost 5 years ago filetmignon

that sounds so good!!


almost 5 years ago kimiamaz

Made this tonight for dinner. Was perfect as I had some spaghetti squash and cauliflower hanging out in the fridge. Even my 14 year old liked it despite an initial protest over squash (and a rebuke bout how I should know she hates squash....). Served it with a baked chicken breast. NO leftovers. I used two slices of applewood smoked bacon diced up instead of the prosciutto (drained most of the fat off) and added about two tablespoons of cream at the end. Sort of made an eggless, pasta free carbonara. THX!


almost 5 years ago jenmmcd

I am very excited to try this recipe. Love the unique way to use spaghetti squash.


almost 5 years ago 3liz4

thanks! I was skeptical at first using spaghetti squash, but it turned out great


almost 5 years ago adamnsvetcooking

I love the sage in here...Definitely a keeper!


almost 5 years ago 3liz4

yes, love sage!


almost 5 years ago Sagegreen

I love your combinations here!


almost 5 years ago 3liz4

thank you!