Roasted Spaghetti Squash Seeds

2014-10-26
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

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

Step 1

Remove seed from squash, wash and drain. You will get about 1/2 cup seeds per spaghetti squash.

Step 2

Toss seeds with oil and spices.

Step 3

Spread evenly on baking sheet and bake at 325 for 25 minutes or until done.

Step 4

Flip seeds a couple times while roasting.

Step 5

Allow to cool completely before storing in airtight container.

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