Sausage, Cheddar & Summer Squash Waffles

• 2 whole Small Summer Squash
• 3/4 cups Gluten Free Bisquick
• 1/4 cups Corn Meal
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 cup Browned Sausage, Grease Drained
• 1/2 cups Shredded Cheddar
• 2 whole Eggs, Beaten
• 1-1/4 cup Milk

1. Shred the squash using a box grater and place in a small mesh strainer. Using your hands, push as much water as possible from the squash. When you have removed as much water as you can it should measure about half a cup.
2. In a mixing bowl combine the Bisquick, cornmeal, baking powder, salt and pepper. Add the cooked sausage, shredded squash, and cheddar cheese. Stir so it is evenly distributed. Add the beaten eggs and milk. Stir very well. Mixture will be thick and lumpy.
3. Heat a waffle iron according to manufacturer's directions.
4. Place a scoop of batter in the middle of the waffle iron, close it and cook according to waffle maker directions. My waffles were perfect in about 2 minutes. Remove the cooked waffle and let it cool on a wire rack. Repeat cooking the rest of the batter.
5. To reheat waffles you can microwave for 20 seconds or put it in a toaster on medium low setting.

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Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/sausage-cheddar-summer-squash-waffles/ (may not work)