Preheat your waffle maker (I use 10") to medium high heat and brush both griddle panels lightly with Avocao Oil.
Place the cooked spaghetti squash and shredded brussels sprouts in a food processor or blender and pulse until corsely combined.
Transfer the vegetable blend to a large bowl and crack two eggs into the mixture, massage thoroughly to combine (go on, use your hands!).
Add the psyllium husk powder, scallion, and seasoning to the bowl and fold gently to combine.
Depending on the size of your waffle maker, scoop 2/3 to 1/2 of the batter blend onto the bottom griddle and close the iron. Allow to cook for roughly 15 minutes, or until batter is golden brown, cripsy, and can be easily removed. Repeat until batter is gone.
No waffle iron? No problem! Make vegetable pancakes by cooking 1/4 to 1/3 cup rounds on a skillet on medium high heat.
Serve immediately or allow to cool before storing in a glass container for up to 5 days in the fridge.