Roasted Spaghetti Squash Seeds

Yes, you read that right, roasted SPAGHETTI SQUASH seeds!  Most of us have roasted pumpkin seeds after carving a Jack-O-Lantern, but who says you have to stop there?? Many other squashes have seeds inside them, so why not roast them up too!  And since I was cooking a spaghetti squash today, those were the seeds I chose.

I don’t know about you, but when taking the seeds out of a pumpkin my least favorite part is removing all the guts! So roasting seeds from a smaller squash means there’s less guts to deal with!  Woo Hoo!

After separating the seeds from the squash “guts” I rinsed them clean and patted then dry with a towel.  I then let them dry over night in a little dish, but that step isn’t 100% necessary.

 

Once the seeds are dry a spread them out on a baking sheet and drizzled them with a bit of oil and seasoning.

 

You can use any oil and seasoning you like here, but today I chose to use avocado oil and Trader Joe’s Seasoning Salt.  You could go super simple with just salt or go crazy with all different spices or even go sweet with something like cinnamon sugar or pumpkin spice!

I then baked the seeds at 350 degree for 30 minutes, stirring the seeds around every 10 minutes to allow even toasting.

And BAM, you’re done! I ate these seeds as a snack, but they would be great tossed in a salad or even thrown on top of some store bought hummus to jazz it up.  How you enjoy these seeds is up to you!

Ingredients

  • Any Squash of you’re cooking up  (I used Spaghetti Squash)
  • Preferred oil (I use Avocado)
  • Seasoning (salty, savory, spicy, sweet…whatever tickles your fancy! I used TJ’s seasoning salt)

Directions

Preheat oven to 350 degrees.

While oven preheats, removes seeds for squash, rinse clean, and pat dry with towel.

Place cleaned/dried seeds on a baking sheet and drizzle with oil of choice followed by seasoning of choice.  you don’t need to measure anything out here just eyeball it, but don’t be shy with the seasoning!

Tossed the seeds around so they are fully coated in oil/ seasoning, and shake into a single layer

Bake seeds for 30 minutes, stirring every 10 minutes to help seeds brown evenly and avoid burning

 

I know many of us cook up  some sort of squash on Thanksgiving, so next Thursday when your prepping your squash for the big meal, don’t forget to save those seeds!

 

Cheers!

Traci

 

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