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Roasted Spaghetti Squash Seeds
Make Roasted Spaghetti Squash Seeds, just like you would make pumpkin seeds or other squash seeds. Squash seeds are edible and delicious!
Course
Snack
Cuisine
American
Keyword
roasted spaghetti squash seeds, squash seeds
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
6
kcal
Author
Courtney
Ingredients
1
batch
spaghetti squash seeds
1/2
teaspoon
olive oil
1
pinch
salt
Instructions
Preheat oven to 300 degrees F.
Use your hands to separate the seeds from the guts of the squash.
Thoroughly rinse the seeds with a strainer or sieve and remove any bits of squash.
Transfer the cleaned seeds to a towel and pat them until fully dry.
Toss the seeds with olive oil and salt
Place the seeds on a baking sheet and bake for 15 to 20 minutes.
Store roasted spaghetti squash seeds in an air tight container or freeze.
Notes
The seeds should be placed in a single layer with room to roast on the baking sheet.
Wait until the seeds are fully dry before roasting.
Use your favorite seasonings mixes like pumpkin spice, curry powder, chili powder, or even make up your own mix.
Nutrition
Calories:
6
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
10
mg
|
Sugar:
1
g