• 1 spaghetti squash (about 3 lb)
  • 1 tbsp olive oil
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1 tsp egg replacer
  • ½ tsp salt
  • ½ tsp baking soda
  • ⅔ cup buttermilk
  • 1 cup Nature’s Path Pumpkin Seed + Flax Granola
  • 2 tbsp melted coconut oil
  • Maple syrup
  • Berries


  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper; set aside.
  3. Halve spaghetti squash lengthwise; scoop out seeds and discard.
  4. Brush cut sides with olive oil; place cut sides down on prepared baking sheet.
  5. Roast for 45 to 50 minutes or until tender. Let cool completely.
  6. Shred squash into strands with a fork. Scatter onto clean tea towel, roll into a log and squeeze to release excess moisture (yield should be about 1 cup).
  7. Place in large bowl; set aside.
  8. Whisk together flour, sugar, cornstarch, baking powder, egg replacer, salt and baking soda.
  9. Combine buttermilk with 2 tbsp water and stir into squash.
  10. Fold in flour mixture, and 1/2 cup of the granola just until incorporated (do not overmix). Stir in coconut oil.
  11. Preheat waffle maker according to manufacturer’s instructions.
  12. Scoop 1/2 cup of waffle batter into each waffle mold; cook for 7 or 8 minutes or until cooked through and crisp on the outside.
  13. Repeat with remaining batter.
  14. Serve with maple syrup and berries and sprinkle with remaining granola.

Tip: To save time, place squash halves on a large dinner plate, cut sides down. Cover with plastic wrap and microwave on High for about 20 minutes or until tender.