Saturday, November 17, 2012

Roasted Spaghetti Squash Seeds

Why didn't I think of roasting my squash seeds sooner? I mean I LOVE roasted pumpkin seeds so why I didn't have the ah-ha moment on my own is beyond me. I got the idea from an Instagram post (of course!) and let me tell you never again will my squash seeds go to waste. I made my roasted seeds from spaghetti squash but I am sure the seeds from other squashes would be good too. You just may need adjust roasting time based on the size of the seed. *Note* I didn't roast the seeds from my Delicata squash because they were fairly small.

Ok here is the scoop on the seeds:

Spaghetti squash seeds
Olive oil
Black Pepper
Sea salt
Cayenne powder or red chili powder
Roasting pan



1. Preheat oven to 350 degrees.

2. Separate seeds from the pulp. I don't rinse them which leaves a little bit of the squash on my seeds for added flavor.

3. Drizzle lightly with olive oil. Sprinkle with pepper, salt, and cayenne.

4. Roast in the oven for 12 minutes or until lightly browned. 

Clean salty snack perfection! These seeds are so easy to make the real challenge is not eating them all at once. Enjoy!

2 comments:

  1. Thanks for the recipe! Going to try it right now!

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  2. A seed is a small embryonic plant enclosed in a covering called the seed coat, usually with some stored food. organic sprouting seeds

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