Waffles are always fun to eat for breakfast, or even desserts, right? But how about having waffles for dinner? Savory Spaghetti Squash waffles are a great, new way to enjoy waffles for dinner. These waffles are made with roasted spaghetti squash, green onions, cilantro, cheddar cheese and some green chili. It includes a lot of flavorful seasonings to make these waffles soooo good! Enjoy them with a creamy roasted tomato and Boursin cheese sauce on top for a bit of decadence and cheesy goodness!
(If you’ve never had Boursin cheese, you’re in for a treat! It is a type of creamy gourney cheese (similar to cream cheese) and its flavored with garlic, herbs and other seasonings. It melts really well in sauces so it’s a great way to add some extra flavor into any of your dishes – especially in these savory waffles.)
SPAGHETTI SQUASH WAFFLES with ROASTED TOMATO BOURSIN SAUCE
Servings: 4-6 waffle rounds
- Waffle Recipe:
- 1 large spaghetti squash (about 3 cups cooked)
- 2 cup all-purpose flour or *almond flour
- 2 eggs
- 1.5 cup milk (*add ½ cup more if batter is too thick)
- ¼ cup vegetable oil
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic herb seasoning
- 1/2 cup shredded cheddar cheese
- 3 Tbsp. finely chopped cilantro or parsley.
- 3 Tbsp. finely chopped green onion.
- 2 Tbsp. finely chopped green chili (*optional)
- Extra oil for greasing waffle iron (*if needed)
- Tomato-Boursin Sauce
- 4 oz. of cherry tomatoes (cleaned and sliced in half)
- 1 block of Garlic & Herb Boursin cheese (15oz.)
- 3/4 cup of milk
- 2 Tbsp. of heavy cream
- Salt and pepper (to taste)
- Preheat oven to 350F. Cut spaghetti squash in half, scoop out all seeds and then lay on top of foil-lined baking sheet. Bake in oven for 45mins.
- To cut spaghetti squash easily, cut the top off and the base so it lays flat upright. Then take you knife and cut directly through the middle – slicing all the way down to end till 2 halves result.
- On another foil-lined baking sheet, place halved tomatoes and cook in oven at 350F for about 15-20 minutes or until edges are a bit charred (do not burn tomatoes) Remove from oven and set aside.
- Remove squash from oven, allow to cool to touch and then scrape squash into bowl lined with a cheese cloth or lightweight kitchen towel with a fork or spoon to absorb any excess liquid that may result. (If too much liquid, then wrap the cloth over squash, and squeeze out some of the excess liquid from the cooked squash. (Do not over squeeze, squash should still be a bit tender.) Set aside.
- In a mixing bowl, sift all-purpose flour, baking powder and salt.
- Add in eggs, milk, vegetable oil, black pepper, and garlic seasoning. Whisk till all ingredients are fully incorporated and batter is smooth.
- Fold in spaghetti squash, cilantro/parsley, green onions, green chili, and cheddar cheese. Mix well. (If batter is too thick, add in ½ cup more milk to loosen.)
- With a large spoon, pour about ½ cup of the waffle mixture onto waffle iron. (Use the extra oil to grease before adding batter if your waffle iron requires it.) Cook as per waffle iron settings. (about 5 minutes) – Repeat with remaining batter till all waffles are made.
- To make sauce, take a medium saucepan and add in milk and heavy cream. Cook on medium-low setting till milk has a gentle bubble.
- Add in Boursin cheese and gently whisk cheese into milk mixture till it melts completely.
- Add in the roasted tomatoes, salt, pepper, and simmer on low heat for about 2-3 minutes so tomato flavor infuses a bit into the cheese sauce. Remove from heat.
- Place savory waffle on plate, spoon some of the tomato-Boursin sauce on top of it and garnish with any extra cilantro/parsley before serving.
Looks tasty right? Wait till you try them now!
Let me know what you think of this recipe and for more more food inspiration, check out IG at @cmspiceculture.