Savoury Rosemary “Squaffles”

What happens when squash meets waffles? Squaffles! Top with poached or scrambled eggs for a protein boost, and finish with a dollop of spicy salsa.

Best Health Magazine, March/April 2012; Photo by Michael Alberstat

 

Savoury Rosemary "Squaffles"
Savoury Rosemary "Squaffles"
Servings
12squaffles (each about 4 in.)
Servings
12squaffles (each about 4 in.)
Ingredients
Servings: squaffles (each about 4 in.)
Units:
Ingredients
Servings: squaffles (each about 4 in.)
Units:
Instructions
  1. Set oven to warm. Heat waffle iron (or griddle or large skillet if you don't have a waffle iron) and spray lightly with vegetable oil (skip if silicone lined).
  2. In a large bowl, whisk flours with rosemary, baking powder, lemon peel, salt and pepper.
  3. In a medium bowl, whisk eggs with milk, squash, oil and brown sugar. Pour over the flour mixture. Gently whisk until just moistened; a few lumps are okay.
  4. Depending on make of waffle iron, measure 1/2 cup (125 mL) batter per waffle and cook until golden brown, about four minutes. Keep squaffles warm in oven while cooking remainder of batter. For a sweet touch, serve with warmed maple syrup, if desired.
Recipe Notes

Per squaffle: 148 calories, 5 g protein, 6 g fat (1 g saturated fat), 20 g carbohydrates, 2 g fibre, 37 mg cholesterol, 99 mg sodium