Spaghetti Squash Grilled Cheese Sandwiches Recipe

Updated March 26, 2025

Butternut and acorn squash are my go-to squash, but for a recent photo shoot I picked up a couple of spaghetti squash. Why don't I eat this variety more often? The light yellow flesh is sweet and delicate, and when scratched with a fork, transforms into slender strands that resemble the pasta it gets its name from.

Spaghetti squash will probably pop up on Thanksgiving tables, and those leftovers can be re-purposed in this recipe. If you're starting from zero, I've included a recipe that needs only some melted butter, brown sugar, salt, and pepper. The squash is mixed with sage and shallots, then tucked into a crusty roll along with a generous handful of sharp, creamy cheddar cheese.

Note: You can use leftover spaghetti squash for this recipe.

Recipe Details

Spaghetti Squash Grilled Cheese Sandwiches Recipe

Prep 10 mins

Cook 80 mins

Active 100 mins

Cooling and Resting Time 15 mins

Total 105 mins

Makes 2 sandwiches

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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

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.
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.
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.
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.

Special equipment

large skillet

Nutrition Facts (per serving)
2608	Calories
151g	Fat
242g	Carbs
85g	Protein

Nutrition Facts
Amount per serving
Calories	2608
% Daily Value*
Total Fat 151g	194%
Saturated Fat 65g	327%
Cholesterol 286mg	95%
Sodium 3255mg	142%
Total Carbohydrate 242g	88%
Dietary Fiber 28g	102%
Total Sugars 67g
Protein 85g
Vitamin C 55mg	276%
Calcium 2312mg	178%
Iron 15mg	86%
Potassium 2388mg	51%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.