Sandwiched
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[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

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

  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.