Dinner last night was Spaghetti Squash Grilled Cheese Sandwiches, a recipe we cook regularly from Serious Eats.
This week we were planning to make it on regular store-brand whole wheat bread, but our supplies were running low so I decided to make bread from scratch, starting the day before. So I made a Peter Reinhart 100% whole wheat sandwich bread from Artisan Breads Everyday. (See related post).
It held up very well to the moist and heavy squash and cheese filling of this sandwich.
Recipe note: I use the microwave instead of the oven to cook the squash. In place of step 1, put a lengthwise half of spaghetti squash, seeds removed, face down in an oval casserole, add about an inch of water and cover. Microwave a few minutes at a time until it’s really soft when pressed. Then I cool it, scoop the stringy stuff into a bowl and add a dollop of butter and the brown sugar.
The combination of sage and sugar and salt and cheese is so, so good.
Cooking Every Day 