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
large spaghetti squash
large head cauliflower, cut into small florets
extra-virgin olive oil, plus more for roasting cauliflower
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.
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.
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.
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.
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.