Directions

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.