Go Back
+ servings
roasted spaghetti squash seeds

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
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 6kcal
Author Courtney


  • 1 batch spaghetti squash seeds
  • 1/2 teaspoon olive oil
  • 1 pinch salt


  • 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.


  • 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.


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Sugar: 1g