- 1 large spaghetti squash
- 1 large head of cauliflower, cut in small florets
- 5 T extra-virgin olive oil, plus more for roasting cauliflower
- 4 slices prosciutto, diced
- ½ t. red pepper flakes
- 5 garlic cloves, peeled and sliced
- 1 T fresh sage leaves, sliced
- Salt and freshly ground black pepper
- ½ C freshly grated Parmigiano-Reggiano, or more to taste
1. Preheat oven to 375° and place a rack in the middle of oven. Scrub the squash well and pierce the flesh with a sharp knife all over. Place it in a shallow baking pan and bake in the preheated oven for about 1 hour. Let cool.
2. Increase oven temperature to 400°. 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, turning occasionally.
3. In a large skillet, heat 3 T 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 T 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 and add cauliflower to 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 and add the garlic-cauliflower mixture and crisp prosciutto, tossing them together. Season with salt and pepper. Before serving, sprinkle grated Parmigiano-Reggiano on top of the dish.