Spaghetti Squash Hash Brown Waffles with Parmesan
These Spaghetti Squash Hash Brown Waffles with Parmesan are crispy, cheesy, and packed with flavor. Made with spaghetti squash and parmesan cheese, they’re a fun low-carb option for breakfast, brunch, or a savory side dish.
Servings: 4
Calories: 161kcal
Equipment
- waffle maker
Ingredients
- 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
Instructions
Making the 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.
- Allow squash to cool completely before mixing with other ingredients.
Making the waffle batter:
- Mix all ingredients in a large mixing bowl until well combined.
Making the waffles:
- Grease a waffle iron with cooking spray or butter, and heat until ready light comes on.
- Using ¾ cup art a time, spread the squash mixture evenly over the waffle iron, and close.
- 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.
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 569mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg