Name: Kabocha Squash Waffle Meal Prep
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3.5 cups kabocha squash (cooked and pureed (300g)); 4 large eggs; 2 tbsp coconut flour (14g, weighed); 1 tbs ground cinnamon; 2 tsp baking powder; pinch sea salt; sweetener (optional)

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Kabocha Squash Waffle Meal Prep is a unique, paleo-friendly twist on regular waffles that will turn your breakfast into a vitamin A packed, sweet and healthy meal. Gluten Free.

Who doesn't love a good waffle for breakfast? Especially a waffle meal prep recipe that is sweet, healthy and freezer friendly! Because we know that freezer friendly = less cooking and if you are one of those people who hate to cook then this recipe is even more up your alley!

Kabocha Squash Waffle Meal Prep is packed with all of the vitamins and minerals from our favorite fall vegetable, kabocha squash, a hint of sweetness from cinnamon and 17g of high-quality protein per serving!

If you aren't a fan of kabocha squash or can't find it, you can easily swap it for pumpkin or sweet potato. Heck, we have even made these with butternut and acorn squash!

Top with maple syrup, our favorite, almond butter or even a pat of ghee. If you aren't following a paleo diet you can serve these with Greek yogurt for extra protein and berries. For our paleo followers, Kite Hill Unsweetened Plain yogurt is a great replacement and a personal favorite.

Make a big batch on Sunday (we double, triple and sometimes quadruple this recipe) then lay them between individual pieces of parchment paper and freeze up to 3 months. Then either grab some out the night before to thaw or pop in a preheated 425 degree F oven for about 18-20 minutes to reheat. Waffles, so on FLEEK!

Table of Contents

Kabocha Squash Waffle Meal Prep Ingredients:

3.5 cups kabocha squash, pureed/mashed
4 large eggs
2 tablespoon coconut flour (14g, weighed)
1 tbs ground cinnamon
2 teaspoon baking powder
sweetener, optional

Kabocha Squash Waffle Meal Prep

Kabocha Squash Waffle Meal Prep is a unique, paleo-friendly twist on regular waffles that will turn your breakfast into a vitamin A packed, sweet and healthy meal. Gluten Free.

Print Pin

Course: Breakfast

Cuisine: American

Keyword: Meal Prep

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 255kcal

Ingredients

3.5 cups kabocha squash cooked and pureed (300g)
4 large eggs
2 tablespoon coconut flour 14g, weighed
1 tbs ground cinnamon
2 tsp baking powder
pinch sea salt
sweetener optional

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Instructions

Add kabocha squash and eggs to a bowl and beat with a hand mixer.
Add in remaining ingredients and mix just until incorporated
Let batter sit while you warm up your waffle iron**
Follow directions on waffle iron cooking all of the batter until gone
Serve with favorite sides

Notes

Nutrition for 1 out of 2 servings:

17g Protein | 22g Carbs | 11g Fat

*You want your mashed kabocha squash to be the consistency of pumpkin puree. If it is too heavy you can blend it to make it smoother. You can also just sub pumpkin. If your kabocha isn't at this consistency the waffles will easily fall apart.

**Letting your batter sit for 5-10 minutes to thicken is a critical step. Do NOT skip this.

Note: these waffles come out dense and fluffy like a belgian waffle as opposed to a crispy waffle such as Eggo. If you would like the waffles more crispy you can put them on a baking sheet and toast in the oven at 425 degrees F for about 20 minutes. These also freeze very well. To reheat follow the instructions above on how to make them crispy.

*We used a mini waffle maker for this recipe, but you can easily use a regular sized one. You will just have fewer waffles.

Nutrition

Serving: 1meal | Calories: 255kcal | Carbohydrates: 22g | Protein: 17g | Fat: 11g

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