Set oven to warm. Heat waffle iron (or griddle or large skillet if you don't have a waffle iron) and spray lightly with vegetable oil (skip if silicone lined).
In a large bowl, whisk flours with rosemary, baking powder, lemon peel, salt and pepper.
In a medium bowl, whisk eggs with milk, squash, oil and brown sugar. Pour over the flour mixture. Gently whisk until just moistened; a few lumps are okay.
Depending on make of waffle iron, measure 1/2 cup (125 mL) batter per waffle and cook until golden brown, about four minutes. Keep squaffles warm in oven while cooking remainder of batter. For a sweet touch, serve with warmed maple syrup, if desired.
Per squaffle: 148 calories, 5 g protein, 6 g fat (1 g saturated fat), 20 g carbohydrates, 2 g fibre, 37 mg cholesterol, 99 mg sodium