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Spaghetti Squash Grilled Cheese Sandwiches
[Photograph: Maria Del Mar Sacasa]
Note: You can use leftover spaghetti squash for this recipe.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
About This Recipe
| Yield: | Makes 2 sandwiches |
| Active time: | 1 hour, 40 minutes |
| Total time: | 30 minutes |
| Special equipment: | large skillet |
| This recipe appears in: | Sandwiched: Spaghetti Squash Grilled Cheese |
Ingredients
- 1 (about 3-pound) spaghetti squash, cut in half lengthwise, seeds scraped out
- 2 tablespoons unsalted butter, melted
- 1 tablespoon packed dark brown sugar
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium shallots, thinly sliced (about 1/2 cup)
- 1/4 cup fresh sage leaves
- 4 (6-inch long) crusty rolls, split in half lengthwise or 8 thick slices bread
- 2 cups (8 ounces) sharp cheddar cheese, grated
Procedures
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1
Adjust an oven rack to middle position and preheat oven to 425°F. Arrange squash, cut sides up, on a baking sheet. Brush with butter, then sprinkle with brown sugar. Rub sugar into squash and season with salt and pepper. Roast squash until fork tender, about 1 hour. Transfer to cooling rack and cool for about 10 minutes. Using a fork, scrape the squash’s flesh out and transfer to a medium bowl. Reserve.
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2
Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add shallots and sage and cook, stirring, until softened, about 5 minutes. Stir mixture into spaghetti squash and season with salt and pepper. Wipe out skillet.
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3
Top one side of each roll with about 1/2 cup squash, then sprinkle with 1/2 cup cheese. Top each sandwich with the remaining rolls, then brush the rolls on all sides with remaining 2 tablespoons oil.
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4
Cook sandwiches in now empty skillet over medium heat until cheese melts and bread is crisp and golden, about 5 minutes per side. Allow sandwiches to rest 3 minutes, then cut in half and serve.
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