Spaghetti Squash Grilled Cheese Sandwiches
Spaghetti Squash Grilled Cheese Sandwiches is a lacto ovo vegetarian main course. This recipe serves 2 and costs $3.66 per serving. One portion of this dish contains roughly 35g of protein, 75g of fat, and a total of 1014 calories. From preparation to the plate, this recipe takes about 30 minutes. This recipe is liked by 89 foodies and cooks. If you have crusty rolls, unsalted butter, fresh sage leaves, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Serious Eats. With a spoonacular score of 89%, this dish is spectacular. Spaghetti Grilled Cheese Sandwiches, Grilled Ribeye with Spaghetti Squash Saute, and Spaghetti Squash and Cheese – 4 Points are very similar to this recipe.
Servings: 2
Ingredients:
4 (6-inch long) crusty rolls, split in half lengthwise or 8 thick slices bread
1 tablespoon packed dark brown sugar
1/4 cup fresh sage leaves
3 tablespoons olive oil
Salt and freshly ground black pepper
2 medium shallots, thinly sliced (about 1/2 cup)
2 cups (8 ounces) sharp cheddar cheese, grated
1 (about 3-pound) spaghetti squash, cut in half lengthwise, seeds scraped out
2 tablespoons unsalted butter, melted
Equipment:
baking sheet
oven
wire rack
bowl
frying pan
Cooking instruction summary:
Procedures 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. 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. 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. 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.
Step by step:
1. 1
2. Adjust an oven rack to middle position and preheat oven to 425°F. Arrange squash, cut sides up, on a baking sheet.
3. 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.
4. 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.
5. 2
6. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
7. 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.
8. 3
9. 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.
10. 4
11. 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.
Nutrition Information:
covered percent of daily need
