In this recipe, cooked spaghetti squash and quinoa are combined with cumin to create a savory waffle. The outside is crisp while the inside is light and fluffy. These unique waffles pair perfectly with the accompanying coconut cilantro sauce. If you don't have a waffle iron, the batter can also be flattened and cooked like veggie patties.

Spaghetti Squash and Quinoa Savory Waffles [Vegan]



For the Waffles:

  • 1 medium spaghetti squash
  • 1/4 cup cooked quinoa
  • 2 heaped tablespoons of coconut cream
  • 2 tablespoons non-dairy milk
  • 1 tablespoon lime juice
  • 4-5 tablespoons flour
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 1/4 tablespoons coconut oil

For the Coconut Cilantro Sauce:

  • 2/3 cup thick cold coconut cream
  • 1-5 tablespoons lime juice
  • A large handful on cilantro
  • Salt and pepper, to taste


  1. To prepare the squash, cut it in half, remove the seeds and roast at 390°F until tender, about 20 minutes. Measure out the required amount.
  2. Add the squash, quinoa, coconut cream, non-dairy milk, oil, and lemon juice in a bowl and mix well. Add the flour and mix through, adding more if needed.
  3. The mixture must not be runny, more like a loose patty batter. Add the cumin and seasoning and place in the waffle iron and cook until golden.
  4. To make the sauce, combine all the ingredients and whisk well. Adjust seasoning to taste.