Sweet and Savory Spaghetti Squash Waffles [RECIPE]

Today’s spaghetti squash waffles recipe was born out of a need to use an incredible surplus of spaghetti squash, which landed in my kitchen after my first experiment with a grocery delivery service. It’s the kind of service where you go online and select your items and then someone goes to the grocery store of your choice and shops for you. I had never done this before. It was fun going through the online list of items and picking out the foods I wanted delivered. It took surprisingly longer than I thought it would, but most definitely less time than going to the store myself would have. So I was excited at this new-found extra time I’d have because of this convenient service …

Womp Womp 

While I won’t say that I was entirely satisfied with the service (or that it’s worth the up-charge on every item, the tip for the shopper, AND the delivery fee), I will say that it was definitely a learning experience as far as “being specific” is concerned. There are elements of grocery shopping that you take for granted when you do it for yourself — things you don’t necessarily think about, because they’re inherent to you and your family. You know what you’re shopping for. You know how many people you’re shopping for, and how quickly these people will eat the food you buy/cook.

I have two people in my household, and I added one spaghetti squash to the list. When I saw my bags of groceries sitting on my doorstep, I was shocked to see that one of the grocery bags was almost entirely filled with one.gigantic.spaghetti squash. It was literally the biggest spaghetti squash I’ve ever seen. As an aside, I also ordered a few root veggies, thinking I’d do a nice roasted root side for dinner one day that week. I ordered one parsnip as part of that combo, and got the saddest, tiniest little parsnip I’ve ever seen. Here’s a size comparison:

sweet and savory spaghetti squash waffles

Anyway, this post wasn’t meant to be a bashing of home-shopping services. I know many people find them useful. And if it weren’t for this incredibly sized spaghetti squash, I never would have thought to come up with this kitchen hack or recipe. So there’s a silver lining, per usual.

Leftovers + Waffle Iron = New Creative Meal! It works for a lot more than just squash. In fact, I saw some pretty cool ideas right after Thanksgiving using leftover cornbread stuffing, veggies, and all kinds of other goodies. Start experimenting!

Size Matters

Apparently, in the world of spaghetti squash, size really does matter. I baked this thing using my favorite, super simple method for making winter squash. Stick it in the oven whole. I’ve done this many times with many different types of winter squash, and spaghetti squash in particular has come out great in the past. I could use a fork to fluff out the “spaghetti” strands and top it with my favorite paleo sauces. This time, with this gargantuan, the fluff yielded big chunks rather than “spaghetti.” I thought maybe I hadn’t cooked it long enough, but the flesh was definitely cooked.

Still as delicious as any other spaghetti squash would be, I decided to get creative with my chunky squash, as I knew we’d be eating it for days. And these beautiful waffles were born!

Sweet and Savory Spaghetti Squash Waffles

I have slight variations on this waffle to make one sweet and one savory. Neither has a particularly strong leaning either way, but one is perfect for savory toppings (like avocado, some homemade salad dressing or even as the bottom of an open-faced sandwich), while the other is better suited for a sweeter topping like almond butter and bananas, pumpkin butter, or maple syrup and butter. Basically all butters!

All the other ingredients are the same. 
sweet and savory spaghetti squash waffles

sweet and savory spaghetti squash waffles

A Word on Maca Powder

I’ve added maca powder to this recipe for my own personal reasons, not because it adds much in the way of flavor to these recipes. But I wanted to include it here, because I thought it’d be a good chance to tell you about this awesome super food.

“What are my personal reasons?” you might be wondering. I’ve been feeling somewhat drained lately, and I’m concerned that my adrenals are taking a hit from all the work I’m doing (three jobs right now). As I’ve mentioned in other posts, I’ve also recently decided to go off of birth control after 11+ years of use, and as a result, I’m experiencing some wonky hormonal side-effects. 

While I don’t think I’ve reached the point of full-on adrenal fatigue, I’d like to prevent it before I get there, so I’m taking precautions. If you’re unfamiliar with adrenal fatigue and are curious to learn more, this is a great place to start for some basic info and links to more in-depth explanations. I haven’t yet been tested, but I’ve been super burnt out and exhausted lately, so I’d like to get ahead of my energy to avoid hitting the bottom.

After all, this blog is all about self-care, so I sure as heck better be taking care of myself, right?! My course of action so far has been to supplement with maca powder and another potent adaptogen formula (affiliate link) every day, and I can say with certainty that I’ve noticed a positive difference in my energy levels and ability to focus. I’ll share more about adaptogens in a future post. 

What’s Maca Powder?

sweet and savory spaghetti squash waffles

click to purchase through my affiliate link

Straight from WebMD: “Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains. It has been cultivated as a vegetable crop in Peru for at least 3000 years. Maca is a relative of the radish and has an odor similar to butterscotch. Its root is used to make medicine. 

Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility. Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomach cancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.”

I’ve used maca on and off for years but this is the first time I’ve included it in a consistent daily routine. An occasional teaspoon added to a smoothie here and there never yielded any noticeable changes, but daily use has benefited me these last few weeks. The caveat, of course, is that I didn’t go about my change very scientifically. Desperate to feel better, I added my adaptogen formula and the maca at the same time, so I can’t say for sure if my better state of health is due to one, the other, or both. I plan to keep using the maca when the adaptogen formula runs out and see how I feel after a few weeks. On with the recipe!

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Sweet and Savory Spaghetti Squash Waffles
Yields 6
Season one way for sweet and one way for savory, and use these waffles for any meal of the day! This recipe yields 6 regular, square waffles.
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Prep Time
6 min
Prep Time
6 min
Ingredients
  1. 6 eggs
  2. 1.5 cups cooked spaghetti squash
  3. 1/2 cup almond meal
  4. 3 tbs coconut flour
  5. 1/2 tsp salt
  6. 1/4 tsp baking soda
  7. OPTIONAL: 2 tsp maca powder
  8. For savory waffles: 1 tsp lemon pepper
  9. For sweet waffles: 1 tsp cinnamon
  10. Avocado spray for the waffle iron
Instructions
  1. Heat your waffle iron before you start mixing
  2. Mix all the ingredients in a large mixing bowl until well-incorporated
  3. Spray waffle iron with avocado spray
  4. Pour mixture over waffle iron
  5. Cook in waffle iron until browned and crispy (or less crispy if that's how you like them!)
Notes
  1. I included the time to cook the spaghetti squash in the "cook time" area above. If you've already cooked and scooped the spaghetti squash, this recipe takes only as long as it takes you to mix the ingredients and cook in the waffle iron. These waffles keep well in the fridge for up to 3 days and can be reheated in the oven when you're ready to use them.
Cultivated Wellbeing http://cultivatedwellbeing.com/

 

Spaghetti Squash Bacon Quiche

spaghetti squash recipe

This is Dexter! She is the most cuddly friend on the planet. Chances are you’ll see a lot of her in this blog. Any excuse I can find to include her, I surely will.

Every Tuesday this fall, my husband goes to a continuing education class and gets home too late to hit the gym. Our usual daily routine is to meet at the climbing gym after work and come straight home to make/eat dinner, but this semester, Tuesdays are different. He usually takes this ridiculously needy yet adorable creature with him to work every day. So now, on Tuesdays, I come straight home to let her out and take her to run around. As a result of this schedule change, Tuesdays have become my running and baking days. This Tuesday, I decided, was pie crust day. I made two crusts, one with bacon fat and one with palm shortening.  This post will feature the one made with bacon fat, but don’t worry, the other will be a quick follow-up.

Simple Baking

You’d be surprised how it easy it is to make a delicious gluten- and grain-free pie crust. I have been an on-again, off-again baker for a couple of years, and only recently have I done it on any consistent basis, so the thought of making a pie crust always feels like a big hassle. Well this one takes 2 minutes.

spaghetti squash recipe

Savory Paleo Pie Crust

Ingredients:

  • 2 cups almond flour 
  • 1 egg
  • 2 tbs rendered bacon fat (cold, right from the fridge)
  • pinch of REAL salt or sea salt

Directions:

  1. Mix almond flour and salt first in a food processor, then add egg and bacon fat
  2. Process until it forms a dough
  3. Place the ball of dough in the center of an ungreased 9 inch pie dish and push the dough out into a crust with your fingers. Don’t worry if you tear the dough, just push it back together. Use a little extra almond flour if you need it to stick better

For the filling

spaghetti squash

after roasting it sliced in half long-ways and face down in butter or ghee, you can easily take a fork and scrape out the insides. one giant spaghetti squash is enough to last in our house for over a week.

It’s officially fall, and that means squash time. If you haven’t already seen it on my facebook feed, check out this Greatist article about all the different fall squashes and the fun ways to prepare them. This list could keep me busy for months! Today’s recipe features spaghetti squash. I love spaghetti squash because it’s so versatile. I’ve used it in place of potatoes for hash browns in the morning, (obviously) as a pasta replacement with a tomato sauce or pesto sauce, I’ve made them into little latke-type patties, and the other night for dinner, I used them as a base for a veggie and shrimp stir fry. The options are endless, so if you don’t have a big family to feed, you can just roast the whole thing and then use it for different recipes throughout the week. (I’ve also tried freezing it for later, and it’s perfectly fine to do that too.)

 

Ingredients:

  • 2 cups roasted spaghetti squash (I roast mine by melting a couple of tablespoons of ghee on a cookie sheet and placing the squash halves face-down. I roast for about 40 minutes at 350)
  • 4 pasture eggs
  • 2 big fistsful raw baby spinach
  • 1 tbs olive tapenade (You can use other flavor if you don’t have this. Fresh parsley, oregano, sage, season salt, and lemon pepper would all be great.)
  • 3 tbs-1/4 cup unsweetened almond milk — eyeball this, you might need a little more or a little less

Directions:

  1. Preheat oven to 375°F
  2. In a large mixing bowl, beat eggs and add in the spaghetti squash and spinach until everything is coated and equally mixed
  3. Start adding in the almond milk, continuing to whisk until you achieve the right texture (not too liquidy, not too sticky).
  4. Fry 4 pieces thick cut bacon, just underdone — they’re going in the oven to cook the rest of the way, cut in half
  5. Pour filling into raw pie crust and place the bacon halves like spokes on top of the filling
  6. Cover exposed crust with foil or this pie shield (affiliate link)
  7. Bake for 30 to 40 minutes, depending on your oven — it should be firm in the center when it’s done
spaghetti squash recipe

you can cut the bacon smaller and arrange it however you want. I just thought this was pretty!

 

 

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