Spaghetti Squash Grilled Cheese Sandwiches

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

Directions

1. 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. 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. 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. 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.