Roasted Cauliflower With Spaghetti Squash And Crisp Prosciutto

• 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 375u0b0F 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 400u0b0F. 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.

head cauliflower, extravirgin olive oil, red pepper, garlic, sage

Taken from food52.com/recipes/7000-roasted-cauliflower-with-spaghetti-squash-and-crisp-prosciutto (may not work)