Roasted Spaghetti Squash Seeds

A friend of ours grows a rather large plot of spaghetti squash. Him and his wife give us several of them every year.

Last year we had a cold storage, but this year I had to prep the squash to be frozen, and I absolutely hate to waste anything, so decided to try out roasted spaghetti squash seeds.

They are SOOOOOO good!!! My husband and I both like them better than pumpkin seeds! They have almost a peanut buttery taste, but also mildly sweet. Add some spices on them and WOW they are GOOD!

The CONS:

• I only got about 1/2 cup of seeds per squash. But they could be frozen and saved up for a larger batch if you don’t happen to have half a dozen of them at a time! Or just make in small batches.
• It is a bit more work removing all the pulp then it normally is with a pumpkin. I emphasize a bit, it’s not too bad.

The PROS:

• OMG good!!!
• Simple to make and store.
• Healthy Snack Food!
• Flavor them any way you like!

Enjoy!!

Ingredients

• 1 1/2 cups spaghetti squash seeds
• 1 tbsp. vegetable oil (or whatever you prefer)
• 1/4 - 1/2 tsp. each: salt, pepper, turmeric, onion powder, garlic powder, dried chilli pepper, cajun spice, chilli powder

Method