These quick and easy Spaghetti Squash Hash Brown Waffles with Parmesan are a great low carb breakfast option you can make in your waffle iron! With a crisp exterior and a well seasoned batter, these waffles are always a hit!JUMP TO RECIPE
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Easy, low carb Spaghetti Squash Waffles
A low carb and delicious savory breakfast option, these Spaghetti Squash Hash Brown Waffles with Parmesan are an easy and light dish you can make in your waffle iron!
The recipe calls for cooked spaghetti squash, which you can cook using any method you prefer. I like to roast mine, and my roasting method is included in the recipe below!
Making the waffle batter
To make the batter for these squash waffles, you will need:
- Cooked spaghetti squash.
- 1 medium shallot.
- Garlic powder, salt and pepper.
- Grated parmesan cheese.
- Panko breadcrumbs.
- An egg.
- A little bit of all=purpose flour, and a touch of cornstarch.
Simply mix the ingredients together while your waffle iron heats up, and you're ready to go!
Cooking spaghetti squash
Cook squash until tender. My preferred method is to split the squash in half lengthwise, remove the seeds, rub with some olive oil and season with salt and pepper. Roast for about 30 minutes at 425 degrees, cut side down. Alternatively, you can use pre cooked or microwaved squash.
Prepping the waffles
Once the squash is cooked, cool it, and add it to a bowl with the remaining ingredients. Preheat your waffle iron, and once its well combined, you're ready to go!
Cooking spaghetti squash waffles
Once your waffle iron is hot and ready, grease it with a bit of butter or cooking spray. For each waffle, spread about ¾ cup of the squash mixture evenly over the waffle iron. Close and cook for about 8-10 minutes, until the waffles are crisp and cooked through.
Once the waffles are ready, you can eat them as-is, or with a bit of hot sauce or ketchup. They are work great as an alternative to bread for dishes like eggs Benedict!
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Spaghetti Squash Hash Brown Waffles with Parmesan
- waffle maker
- 2 cups cooked spaghetti squash
- 1 medium shallot, minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated parmesan cheese
- ½ cup panko breadcrumbs
- 1 egg
- 6 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- cooking spray or butter, for greasing waffle iron
- Making the squash: 1. Cook squash until tender. My preferred method is to split the squash in half lengthwise, remove the seeds, rub with some olive oil and season with salt and pepper. Roast for about 30 minutes at 425 degrees, cut side down. Alternatively, you can use pre cooked or microwaved squash. 2. Allow squash to cool completely before mixing with other ingredients. Making the waffle batter: 1. Mix all ingredients in a large mixing bowl until well combined. Making the waffles: 1. Grease a waffle iron with cooking spray or butter, and heat until ready light comes on. 2. Using ¾ cup art a time, spread the squash mixture evenly over the waffle iron, and close. 3. Cook for 6-10 minutes, until browned and slightly crisp. Remove to a plate and continue until all batter is used. Makes 3-4 large waffles.
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