Spaghetti Squash Waffle Grilled Cheese

• Vegetarian

• Produce

  • 1 Spaghetti squash, large

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Pesto

• Baking & Spices

  • 1 tsp Garlic herb seasoning
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1 1/2 oz Cheese
  • 1/4 cup Parmesan cheese

Found on destinationdelish.com

Description

Ingredients

• 1 large spaghetti squash
• 1 egg
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 teaspoon garlic herb seasoning (I used Simply Organic’s spice blend)
• ¼ cup parmesan cheese
• 1 tablespoon pesto, divided (I used Classico brand)
• 1 ½ ounces cheese (I used sharp white cheddar)

Directions

• Cook the squash: Preheat the oven to 350 degrees. Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Place in the oven, flesh side up, and roast for 40-45 minutes. Let the squash cool and scrape out the strands. Release the excess liquid from the squash strands by piling them onto a sack towel and twisting the towel firmly until mostly all liquid is removed.
• Make the waffles: Heat the waffle iron. In a bowl mix the spaghetti squash, egg, salt, pepper, seasoning, and Parmesan cheese. Stir to combine. When the iron is heated, place half of the mixture in the middle of the iron and close. Cook according to your waffle makers settings. Remove the waffle and repeat the process again for the remaining mixture.
• Make the sandwich: Spread 1 tablespoon of pesto on one of the waffles. Layer on the cheese. Top with the other waffle to make a sandwich. Place the sandwich on a lined baking sheet and heat in the oven until the cheese has melted. About 7-8 minutes. Slice the sandwich in half and serve.