Spaghetti Squash and Pumpkin Flax Waffles
Spaghetti Squash and Pumpkin Flax Waffles Recipe
Prep time:
20 Minutes
Cook time: 55 Minutes
Servings:
4 servings
Ingredients
- 1 spaghetti squash (about 3 lb)
- 1 tbsp olive oil
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp egg replacer
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2/3 cup buttermilk
- 1 cup Nature's Path Pumpkin Seed + Flax Granola
- 2 tbsp melted coconut oil
- Maple syrup
- Berries
Instructions
- Preheat oven to 400°F.
- Line baking sheet with parchment paper; set aside.
- Halve spaghetti squash lengthwise; scoop out seeds and discard.
- Brush cut sides with olive oil; place cut sides down on prepared baking sheet.
- Roast for 45 to 50 minutes or until tender. Let cool completely.
- Shred squash into strands with a fork. Scatter onto clean tea towel, roll into a log and squeeze to release excess moisture (yield should be about 1 cup).
- Place in large bowl; set aside.
- Whisk together flour, sugar, cornstarch, baking powder, egg replacer, salt and baking soda.
- Combine buttermilk with 2 tbsp water and stir into squash.
- Fold in flour mixture, and 1/2 cup of the granola just until incorporated (do not overmix). Stir in coconut oil.
- Preheat waffle maker according to manufacturer’s instructions.
- Scoop 1/2 cup of waffle batter into each waffle mold; cook for 7 or 8 minutes or until cooked through and crisp on the outside.
- Repeat with remaining batter.
- Serve with maple syrup and berries and sprinkle with remaining granola.
About The Author
Nature's Path
Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.
