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Spaghetti Squash Waffles

God, I'm just so happy to have fresh produce in the house. Quarantining two weeks at a time is torture. That last week is always cans and jars. Gotta make the best of that first week.

What I changed

  • Made it vegan

  • Used dried herbs instead of fresh

  • Replaced shallots with red onion

  • Forgot to include cinnamon & sugar (but I like a savory waffle)

  • Replaced sweet rice flour with brown rice flour (which might have made the waffles gloopier than I wanted them)

Spaghetti Squash Waffles

Source: Snixy Kitchen | Serves: 4 waffles | Time: ~1 hr 15 min



1 small or ½ large #SpaghettiSquash

2 tsp EVO

1/2 red onion, chopped

1 tbsp dried parsley

½ tsp ground cumin

½ tsp turmeric

½ tsp salt

1 Bob's Red Mill egg replacer (egg white instructions)

½ cup chickpea/garbanzo flour

3 tbsp brown rice flour

2 tbsp tapioca starch or flour

1 tbsp baking powder

1 Bob's Red Mill egg replacer (egg yolk instructions)

½ cup almond milk

3 tbsp unsalted vegan butter, melted

Dill Sauce

½ cup vegan Greek yogurt

1 tsp dried parsley

½ tbsp died dill

1 tbsp fresh lemon juice

1.5 tablespoon olive oil

1 clove garlic

¼ teaspoon salt


Cook the spaghetti squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 45 minutes to an hour, until tender.

When the squash is tender, slice it in half lengthwise and use a fork to scrape out 2 cups of filling. If the filling is super moist, let it sit in a fine mesh strainer while you cook the red onion. I should have let mine sit a bit longer I think

Heat the olive oil in a pan and cook the chopped red onion until tender, about 5 minutes.

Combine the 2 cups of squash, cooked onions, parsley, cumin, turmeric, and salt in a large bowl.

Gently fold the egg white replacer into the squash mixture.

In another bowl, mix together the chickpea flour, brown rice flour, tapioca starch, and baking powder.

Add the egg replacer, almond milk, and vegan butter to the flour and whisk to combine.

Gently add the batter to the squash mixture and stir to combine.

Spray your preheated waffle iron with some Pam, then spoon out the batter evenly on the iron. Cook until the steam stops pouring out of the waffle iron. It could take as short as 5 minutes, but today, mine took almost 15. Again, I should have let the spaghetti squash drain a bit longer. What can you do?

While the waffles cook, make the dill sauce by blending all of the ingredients in a blender. I used a Ninja bullet.

Plate the waffles and drizzle the sauce or put it in a little dressing bowl so you can dip your waffles to taste.

Today, since I used a large spaghetti squash and had a whole half leftover, I put together a salad to serve with the waffles. Highly recommend.

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