I don’t know why I was being so lazy all weekend and procrastinated making this dish – I threw it together in under an hour over lunch today and it is…how do I say this…just amazing! I altered the “Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar” recipe from Curtis Stone’s What’s for Dinner cookbook in an effort to make this total comfort food a little bit more healthy and gluten free. Check it out – by adding the spaghetti squash I ended up with enough for six individual servings instead of four – yahoo for leftovers! I also must say…I’m convinced that roasting vegetables before you do anything with them is the way to go – such great flavors unleashed!

mini bakes


Nothing too complicated here:

6 tbsp. olive oil

1 head cauliflower, cored and cut into bite sized florets

1-2 heads broccoli (about a pound) cut into bite sized florets

sea salt & pepper to taste

1 medium to large spaghetti squash

4 oz. pancetta, coarsely chopped

1 small yellow onion, diced

1 tbsp. Penzey’s Pasta Sprinkle

2-3 tbsp. flour (I used almond)

3 c. fat free half and half

1 1/2 c. shredded white cheddar cheese

3 tbsp. crumbled gorgonzola cheese

1 c. gluten free bread crumbs

Preheat the oven to 400 degrees. Place your spaghetti squash on a baking sheet and bake for one hour. In the meantime, place your broccoli and cauliflower florets on a baking sheet and drizzle with 2 tbsp. olive oil. Sprinkle with salt and pepper. When you have 20 minutes left on your squash, place the broccoli and cauliflower in the oven.

Heat two tbsp. olive oil in a large skillet over medium-high heat. Add the pancetta and cook until slightly browned, about 3 minutes. Add the onion and Pasta Seasoning and cook, stirring occasionally, for another two minutes. Sprinkle a tablespoon of flour over this mixture and stir it in for about one minute.

Gradually stir in the half and half and bring to a simmer. Reduce the heat and simmer, stirring often, for about four minutes. If it doesn’t thicken to your liking, add another tablespoon of flour. Remove the sauce from the heat and add cheddar and gorgonzola, stirring until melted.

When you’ve removed your squash, broccoli, and cauliflower from the oven, you can add the broccoli and cauliflower to the sauce. Cut your squash in half, and scrape out the seeds and stringy inside (I do this with a melon baller) then scrape a fork against the flesh of the squash to create the “spaghetti” strings. Add this to your sauce mixture and make sure everything is coated well.

I have six individual glass baking dishes that I like to use for portion control, but you could easily put this in a 9″x13″ baking pan as well. Once you’ve placed the mixture in a pan, use another bowl to mix the bread crumbs with about 2 tbsp. olive oil. Spoon this crumble mixture over the top and bake in the casserole for another 10-15 minutes, until the toping has browned and it’s bubbly. Remove from oven and let sit for about 5 minutes before serving.

cauliflower bake


This is SO GOOD! I did the math and it’s about 400 calories per serving if you divide the entire recipe by six. The serving is good sized and very satisfying – I hope you enjoy as much as I did!