Hungry Haley

it's more than food

Crispy Grilled "Cheese" (Vegan, GF option)

Haley HansenComment

I gotta' say, this whole RawTil4 experiment is going really well! 

But, I can't but wonder, is it normal to come home at night and devour just about every single warm, cooked food in my pantry? Because that's what happens... 

No worries though - I'm pretty sure I know how to solve that problem. EAT MORE! Eat more bananas, eat more salad, eat more dates, just eat more. And when was eating more, without having to worry about calories or quantity or carbs, ever a problem? Lol SCORE. 

Anyway, yesterday I came home from work absolutely starving, even after my weekly Tuesday muffin the size of my head. My appetite and stomach capacity never cease to amaze me. So, I decided to create a throwback-meal of one of my childhood favorites - GRILLED CHEESE BABY. 

Minus the cheese. And the butter. Plus the spaghetti squash, whole grain bread, avocado, and hummus. Now that I think about it, is that even a grilled cheese? Is it any sort of throwback to my childhood favorite, considering I probably never ate spaghetti squash, whole-grain bread, avocado, or hummus before age 10? 

Hmm. Oh well, this sandwich is better than the typical grilled cheese because...

  1. its vegan - dairy-free, meat-free (my dear mother used to sneak some ham in mine as a kid... that's a problem)
  2. it's loaded with spaghetti squash
  3. it tastes absotively, posilutely divine, my friends
  4. oh, and it's totally college-friendly! 

Crispy, "cheesy", gooey, warm, comforting... good :) I'll never need another grilled cheese sandwich again. 

Makes 2 sandwiches 

4 slices whole grain bread (I recommend Trader Joe's Sourdough, but any bread will work)
~2 cups cooked sqaghetti squash (butternut works too)
2 tbsp. nutritional yeast
2 garlic cloves
Optional: 1 tsp. mustard
1/2 large avocado
2 tbsp. hummus
Salt and pepper, to taste
Oil, for the pan 

  1. Heat a large skillet over medium-high heat and coat with a little oil. 
  2. Mash the avocado and spread evenly over two of the slices and one tablespoon of hummus on the other two. Set aside. Stir the nutritional yeast and garlic (and mustard, if using) into the spaghetti squash and divide evenly on top of the two avocado slices. 
  3. Close each sandwich with the hummus slice and lay in the skillet. Cook for about 2-3 minutes, or until the side facing down turns brown and crispy. Flip and repeat. 
  4. Serve immediately! I recommend a little hot sauce on top, too :)